July 31, 2009

Greek Pizza

Greek Pizza

Source:  For the Love of Cooking

Greek Pizza:

  • Pillsbury pizza crust (in the tube)
  • corn meal (to sprinkle on pizza baking tray)
  • pizza sauce
  • 8 oz. Mozzarella cheese
  • feta cheese
  • 14 oz can artichoke hearts, very well drained & chopped
  • 5 oz. Kalamata olives, well drained & sliced in quarters lengthwise*
  • red onion, sliced thinly
  • 3 Roma tomatoes, sliced thinly
  • 3 Tablespoons fresh oregano, chopped (dried works too, but you’ll use much less)

Pre-heat oven to 425 degrees

For my pizza I used a pizza stone.  You could also use a pizza baking tray. 

Pizza Stone Directions:

You may refrain from using cooking spray and simply spread the corn meal around the stone, allowing for a crunchier crust and also discouraging any stuck corners.

Spread dough evenly over pizza stone.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I cooked mine for 30 minutes but also opened the oven several times to test doneness (I’ve never made a pizza before!).  Since ovens vary, to avoid burning, I suggest starting with 20 minutes and going from there.  The center of the pizza should be hot and bubbly and begin to show browning – this is generally a great way to test doneness through and through.

Baking Pan or Cookie Sheet Directions:

Roll the dough into whatever shape and size of pizza you desire. Coat pan with cooking spray then sprinkle lightly with corn meal.

Spread dough evenly on baking tray/sheet.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I recommend 18 minutes for a crispier crust, but since ovens vary you may need to monitor for doneness.

*I bought a 9.5 ounce jar of pitted olives and used about half.

July 29, 2009

Veggie Pizza

Veggie Pizza

Source (then adapted):  Pillsbury

Ingredients

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 1/2 cup sour cream

1 Ranch Dressing packet

1 small head broccoli, chopped small

1 small zucchini, chopped small

1 yellow pepper, chopped small

1 red pepper, chopped small

1/2 package fresh mushrooms, chopped small

1 can olives, drained & chopped small

Directions

Mix sour cream and Ranch packet & refrigerate for 30 minutes

Spray cookie sheet with cooking spray then unroll both cans of Crescent dough onto a cookie sheet and spread to fill to edges.  Bake as directed.  Remove from oven and let cool completely.

Chop all vegetables and mix gently in a large bowl. 

Spread Ranch dressing over the sheet of cooled crust then sprinkle vegetables over it pressing gently to let the vegetables settle into the dressing. 

Serve immediately or cover and refrigerate before serving.

As a variation you could also use flavored cream cheese.

July 27, 2009

Honey Lime Enchiladas

Honey Lime Enchiladas

Source: My Kitchen Cafe

These are so good!  An instant favorite this is creamy and warm and has the perfect amount of seasoning and kick without being spicy.  The lime juice makes it perfect!

  • 6 tablespoons honey
  • 5 tablespoons lime juice (1 large lime)
  • 1 tablespoons chili powder
  • 1/2 teaspoon garlic powder


  • 1 pound chicken, cooked and shredded (I used 10 chicken tenderloins)
  • 12-14 flour tortillas
  • 1 pound Monterey Jack cheese, shredded
  • 16 ounces green enchilada sauce
  • 1 cup heavy cream


    Mix the first four ingredients and toss with shredded chicken. Let it marinate*. 

    Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and any leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

    Bake at 350 degrees for 30 minutes until brown and crispy on top.

    *You could easily let this marinate for as long as you have time for but after cooking the chicken and mixing it in the bowl, I let it sit while I washed the chicken pan (and a few other things that were lingering in my sink) and it was long enough to let the juices soak in.

July 25, 2009

Lemon Butter Asparagus

Steamed Asparagus

1 bunch asparagus

1/4 cup butter

3 Tablespoons lemon juice (about 1 lemon)

1 hard boiled egg

After prepping the asparagus, simply add to a shallow pan of water (I used a small skillet) and bring to boil then cook for about 5 minutes.

Using a metal strainer, push the egg through it to shred. 

Meanwhile melt 1/4 cup of butter in a microwave safe dish. To that, add approximately 3 Tablespoons of lemon juice & mix.

Once the asparagus is cooked, drain the water then drizzle the lemon butter sauce over top and sprinkle the eggs over top and garnish with paprika.

Peanut Butter & Jelly Bars

Peanut Butter & Jelly Bars

I have no idea how I found the blog where I saw this recipe, but  Delicious Meliscious is a great source of new recipes at my house!

Ingredients:


1 cup (2 sticks) unsalted butter, room temperature
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups creamy peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon vanilla extract 
2 cups strawberry jam
2/3 cup salted peanuts, roughly chopped

Directions:


Heat oven to 350 degrees.  Grease a 9x13-inch pan with cooking spray and flour; set aside.

Place butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until fluffy, about 2 minutes.  On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.

Sift together salt, baking powder, and flour.  Add to bowl of mixer on low speed; combine.  Add vanilla.

Transfer two-thirds of mixture to prepared pan; spread evenly with spatula.  Using spatula, spread jam on top of peanut-butter mixture.  Crumble remaining third of peanut-butter mixture on top of jam.  Sprinkle with peanuts.

Bake until golden, about 45 minutes. Transfer to a wire rack to cool;

July 20, 2009

Crispy Zucchini Coins

Crispy Zucchini Coins

Found at BigOven

INGREDIENTS

  • 1 1/2 half zucchinis - thinly sliced
  • 1 cup seasoned Italian croutons, crushed
  • 5 tablespoon Parmesan cheese - grated
  • 1/4 teaspoon pepper
  • 2 each egg whites - lightly beaten
  • cooking spray

INSTRUCTIONS

Preheat oven to 450 degrees. Combine bread crumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes. Turn zucchini over; bake an additional 10-15 minutes or until outside is crispy and browned.

Note: Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

I served mine with Seafood Manicotti.  They’d also be tasty served as a snack with a dip like Ranch dressing.

July 18, 2009

Zucchini Brownies

Zucchini Brownies

Found at Allrecipes, I needed a way to use up the gorgeous zucchini Stefanie gave us.  I’d planned on using half for the brownies and the other half for crab cakes…but after my oldest daughter spent 45 minutes making them & baking them, she removed them from the oven and they CRASHED to the floor leaving glass and chocolaty goo everywhere.  Needless to say they smelled too good not to use the rest of the zucchini to remake them and they were worth it!

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts (left these out, eww!)

Frosting

  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 (we went 45 minutes till the toothpick in the center came out clean.) minutes.

Frosting Directions

  1. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

July 12, 2009

Gazpacho: Make it Mango

Mango Gazpacho
Found at Allrecipes then adapted to suit our tastes.  As summer continues to heat up, I’m trying my hand at cool, no cook dishes.  I served this with beef shish-kabobs cooked on the grill.


Ingredients


2 & 2/3 cups diced fresh mangoes (about 4)
2 & 2/3 cups orange juice
1 cucumber sliced lengthwise – (seeds scraped out), diced
2 Tablespoons onion
1 red pepper, finely diced
1 large garlic clove, minced
1 small jalapeno pepper, seeded*
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons chopped fresh basil (could also use parsley or cilantro)
Sea salt & black pepper


Directions


Process mangoes, orange juice, onion & jalapeno in a blender or food processor until pureed.  Pour into a medium bowl, along with remaining ingredients.  Season with salt and pepper to taste & mix thoroughly. Refrigerate until chilled. (Can be made several hours before serving.)
*This added nice flavor but not any heat – the kids didn’t notice at all.
Served our family of 5 with enough for a couple bowls the next day for lunch.