Saturday, June 28, 2014

Raspberry and Spinach Pizza


Before you go guessing that this sounds super weird, let me assure you that it was not. It was AWESOME. I actually made 2, and my family ate all of both of them.

The original recipe I had called for pomegranate arils, but I couldn't find them out of season, so I switched it up for raspberries. Next time, I would switch out the squash for something seasonal as well. Peaches would have been amazing for a yummy summer pizza

Ingredients,

1 store bought pizza crust (This one is from the pizza station at my grocery store.)
1 tablespoon butter
2 cloves of garlic
a handful of spinach
1 package of fresh mozzarella pearls
a handful of butternut squash (fall) or diced fresh peaches (summer)
1 small package of pomegranate arils (fall) raspberries (summer)

I started by melting the butter in the microwave and grinding the garlic in with a microplane. Then, brush the crust with the melted butter. Next, place a single layer of spinach over the crust and scatter the mozzarella pearls and butternut squash or peaches. Bake as directed. I put the raspberries on while the pizza was still warm, and it was perfection. If you choose to use butternut squash or peaches as I did in the picture, I would put either of those on BEFORE baking.

Easy and surprisingly yummy!

Saturday, June 14, 2014

Blueberry Balsamic Vinaigrette


Well heck, after posting my daughter's video yesterday, I'm feeling inspired to get my act together! So, here is a new recipe!

I know I've mentioned before that I love making homemade dressing. People really think you're a genius, and it is so NOT hard. It is also healthier and less expensive than store bought.

Several years ago, I saw Rachael Ray make a "bottom of the jar" recipe using jam, vinegar and oil. My husband and I have been obsessed with Bonne Maman preserves lately (BTW, I love shopping at Wal Mart for this type of thing. A jar of Bonne Maman is like $3,75 there vs $5.95 at our Hy Vee!), so I used the bottom of the jar to make this delicious dressing, and it IS DELICIOUS. 

Here is the recipe -

3 tablespoons of blueberry preserves
3 oz of balsamic vinegar
9 oz of extra virgin olive oil
Sea salt to taste

Shake and serve!

Really, this is just a formula. You can test other kinds of vinegars, jams and oils for tons of fun combinations. This is just what I had on hand today.

I served mine on a copy cat Panera salad with hearts of romaine, spinach, blueberries, pineapple, strawberries and pecans. YUM!

Friday, June 13, 2014

Evangeline and Aurelia's New Recipe and Cooking Show!


Oh you guys, it has been SO LONG since I've had a chance to update. It's been so long that my daughter has been inspired to take over!

Evangeline has been dying to start a You Tube cooking channel. This past weekend was rainy, so I filed mer "pilot!"

Please like, comment and subscribe and stay tuned for the next recipe! She will be so happy!

Saturday, January 11, 2014

Pull Apart Garlic Bread


This garlic pull apart bread is super fun! I made it for our family Christmas dinner. We had really great lasagna, but the garlic bread stole the show! I was really nervous about making yeast rolls because my only previous experiment with yeast failed miserably, but it turned out just fine! Here is the recipe,

Ingredients -

16 frozen roll dough balls (I used store brand.)
1/2 cup butter
1/2 tsp Italian seasoning
1 1/2 tsp garlic seasoning
1/2 cup Parmesan cheese
salt and black pepper to taste

Thaw rolls for 45 minutes. While they are still cold, cut them in half and place in a bowl. Then, mix in melted butter and seasoning until each roll is coated. Carefully place the rolls in a single layer in a springform pan. Allow to rise in a warm place for approximately 2 hours or until they have double in size. Sprinkle with cheese.Make sure to place on a cookie sheet because the butter will leak out a little in the oven! Bake at 350 for 20-22 minutes. Serve warm.

Saturday, January 4, 2014

"The Pink Stuff" Salad Dressing Recipe



This is the dressing that I have historically used on my broccoli salad, but I've branched out and started using it on just about everything because it is just DARN good. It's excellent with any kind of Italian salad. People go totally nuts for it. It's not an exact dupe of Pizza Shoppe's "Pink Stuff," but if you like "The Pink Stuff," you'll enjoy this too! The best part is that it is so easy and cheap -- way cheaper and more healthy than commercially made salad dressing. Plus, people think you're a GENIUS when you tell them your dressing is homemade!

Ingredients -

1 cup of mayo
1 cup of red wine vinegar
1 cup of sugar

(FYI, The "true" "Pink Stuff" is heavier on mayo. I also think it has some ketchup, garlic and possibly pickle juice and/or horseradish in it. If anyone wants to give some variations a shot, let me know how they turn out!)

Directions -

Combine in a mason jar or storage container and shake until the sugar is dissolved. You can also play with the recipe a bit. I've found that I like it with less mayo (which makes it healthier,) so I prefer to make it more like a creamy vinaigrette by reducing the amount of mayo I use. No matter how you make it, you will enjoy this one!

And, just for fun, here is another salad recipe to use it on,

Mixed baby greens
Dried Cranberries
Pistachios
Red Onion Rings
Romano or Parmesan cheese shavings
Cracked black pepper
Dressing on the side

Voila! 

Friday, November 22, 2013

Roasted Red Pepper Pasta


I apologize for this picture. I really, really struggle with the lighting in our new house. It is the main reason most meals never get shared here anymore. It's just so tough to take a decent picture!

Anyway, I decided to give this Pioneer Woman recipe a shot after I saw it on Food Network. I was impressed by how quick and easy it was, but I was really NOT convinced that I would like it. It turned out that my entire crew loved it. It is GREAT.

Here is the recipe,

1 lb box of Rigatoni (I actually used about 20 oz, so we'd have leftovers.)
4 tbs butter
1/2 white onion, diced
3 cloves garlic, minced
1 jar of roasted red peppers
1 cup chicken broth (I used water and buillion)
Salt and Pepper to taste
1/2 cup of milk or cream
1/2 cup of Parmesan cheese
Fresh basil, oregano, parsley (whatever you have)

Cook pasta as directed and strain.

Melt 2 tablespoons of butter over medium heat in a skillet. Add the onions and garlic until the onion is transparent. Then, add peppers until they are warmed through.

Carefully transfer the pepper mixture to the blender and blend (leaving some chunks.)

Add the other 2 tablespoons of butter to the skillet. Pour in the pepper puree and stir in the broth, salt and pepper and cream (or milk.) Once the sauce is incorporated, drain the pasta and toss it with the sauce. Top with Parmesan and fresh herbs. YUM!


Friday, October 25, 2013

Sweet Potato Casserole


We recently had my parents over for a steak cookout lunch, and I decided sweet potato casserole sounded like the perfect side! My mom has always made Boston Market's version, but I am really not a fan. It's SO bad for you, and I always think it's a little watery. (Maybe because she boils the potatoes?) I tried this version from The Pioneer Woman, and we absolutely thought it was great!

4 medium sweet potatoes (about 1 3/4 pounds)
1 cup granulated sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup packed dark brown sugar
1 cup pecans, chopped
1/2 cup all-purpose flour
6 tablespoons unsalted butter, at room temperature
Bake sweet potatoes for 45 minutes at 375 until potatoes are fork tender. Once the potatoes have cooled enough to handle, scrape the flesh in to a mixing bowl. Increase the oven temperature to 400 degrees F.

Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash ingredients together until they are incorporated but the potatoes are still lumpy.

Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.(I actually melted the butter and mixed. I do my crisps the same way, and I actually prefer it that way. I think it gives the butter more even distribution.)

Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake for about 30 minutes or until golden brown.

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