Saturday, June 28, 2014
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
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
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
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!
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