Eggplant/tomato pizza + dough
Grilled Vegetable Pizza
And a little hint. Add goat cheese to each pizza after it is cooked. I heart cheese.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Tuesday, February 4, 2014
.pizza + homemade dough.
Eggplant/tomato pizza + dough
Grilled Vegetable Pizza
And a little hint. Add goat cheese to each pizza after it is cooked. I heart cheese.
Thursday, March 8, 2012
. crockpot broccoli cheese soup.
Please do not just this soup by its picture. I know the picture is terrible and I desperately wanted to cheat and use someone else's online but decided not to. The crushed pepper on top was my last ditch attempt on a more appealing picture..haha. I had all intentions of taking another picture later but the soup disappeared very quickly. I found original recipe here but changed it up a bit after reading the reviews and combined it with this recipe here and voila. The original recipe says that you can just mix all the ingredients together and it will be fine..it did not look fine or mix well so I used an immersion blender (a regular blender would be fine) to mix it all up well. We enjoyed it with some warm french bread and it was so yum. And btw..Target has really good french bread...who knew?!
Ingredients
1 whole Onion, Diced
1 stick Butter
1/3 cup Flour
2 cups chicken broth
4 cups milk
4 heads Broccoli Cut Into Florets (I used one bag of 16oz. bag of frozen florets)
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Preparation
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and add nutmeg.
Combine in crockpot with chicken broth, broccoli, a small dash of salt, and plenty of black pepper.
Cook on low for 7-9 hours, or on high for 4-6. 20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets, you can eat the soup as is, or blend it for a smoother texture. Serve with bread or in a bread bowl and enjoy!
Ingredients
1 whole Onion, Diced
1 stick Butter
1/3 cup Flour
2 cups chicken broth
4 cups milk
4 heads Broccoli Cut Into Florets (I used one bag of 16oz. bag of frozen florets)
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Preparation
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and add nutmeg.
Combine in crockpot with chicken broth, broccoli, a small dash of salt, and plenty of black pepper.
Cook on low for 7-9 hours, or on high for 4-6. 20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets, you can eat the soup as is, or blend it for a smoother texture. Serve with bread or in a bread bowl and enjoy!
Monday, March 5, 2012
.spaghetti with tomatoes, olives, garlic, and feta.
I love this recipe from Food & Wine because not only was it super easy to make, but it also made me feel super healthy while eating it. Tons of flavor and o so yummy. Enjoy!
Ingredients
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers (i didn't use)
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
**I added crushed red pepper flakes because we love extra spice.
Preparation
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
Ingredients
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers (i didn't use)
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
**I added crushed red pepper flakes because we love extra spice.
Preparation
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
Wednesday, February 15, 2012
.broccoli casserole.
Super easy and super yum. I added chicken to make it more of a meal versus a side dish. Original recipe is by Paula Deen and can be found here. Perfect for these cold nights that we have been having :)
Ingredients
2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers (I used saltines since it was what I had)
2 tablespoon butter, melted
Preparation
Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.
Ingredients
2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers (I used saltines since it was what I had)
2 tablespoon butter, melted
Preparation
Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.
Wednesday, February 8, 2012
.zucchini bake.
In our house we LOVE zucchini and yellow squash. Probably could eat it everyday its that yum. I usually just saute in with some lemon pepper but when I came across this recipe on Pinterest I just had to give it a try. We literally almost ate this entire dish that you see below in one sitting and keep in mind its just me and the hubby and we are little people. It was just THAT good. Try it out for yourself :)
Ingredients
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (I skipped this)
2 T thinly sliced green onion ( I skipped this)
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup white cheese blend
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste
Preparation
Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
Ingredients
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (I skipped this)
2 T thinly sliced green onion ( I skipped this)
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup white cheese blend
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste
Preparation
Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
Friday, December 23, 2011
.pumpkin pasta sauce. {husband's choice}
I was a bit skeptical of this recipe at first but I had a can of pumpkin that I needed to do something with and I love cream so I decided to give it a try. WOW was I pleasantly surprised. The original recipe can be found here. (love that blog mucho). It was a big hit with the hubby and beyond easy to make. Try it out for yourself :)
Ingredients
1/2 a can of plain pumpkin ( I used a bit more)
1/3 cup of Parmesan cheese
1 1/4 cup of heavy cream
5 fresh sage leaves finely chopped
salt and pepper
1 1/2 tablespoon of butter
Preparation
Mix all ingredients (except butter) in a small pot and heat on medium until it comes to a boil. Let it boil for three-four minutes stirring constantly. The sauce will become smooth and mixed well. Remove from heat and add your butter. Stir until melted and lightly toss over your favorite pasta. I used Rigatoni pasta. I sprinkled a little Italian cheese blend right over top.
Ingredients
1/2 a can of plain pumpkin ( I used a bit more)
1/3 cup of Parmesan cheese
1 1/4 cup of heavy cream
5 fresh sage leaves finely chopped
salt and pepper
1 1/2 tablespoon of butter
Preparation
Mix all ingredients (except butter) in a small pot and heat on medium until it comes to a boil. Let it boil for three-four minutes stirring constantly. The sauce will become smooth and mixed well. Remove from heat and add your butter. Stir until melted and lightly toss over your favorite pasta. I used Rigatoni pasta. I sprinkled a little Italian cheese blend right over top.
Monday, November 28, 2011
.mexican pizza. {husband's choice}
Thank you Pinterest for the 100th time. The original recipe can be found here and has amazing step by step pictures.This picture would have looked much better if I added the green onions like the original recipe called for. But of course I was too lazy to go to the store as usual. This recipe was perfect for the hubby because it was designed after his most favoritest meal EVER, Taco Bell's mexican pizza. Honestly, it tastes even better and I know it is much healthier for us both. I have since made this four times. Don't judge. It tasted great with corn tortillas, ground beef, and shredded beef and I'm sure Ill change it up again next time. Try it out for yourself and enjoy!
Ingredients
Whole Wheat or regular Tortillas – 4 tortillas (2 pieces for each pizza)
Canola Oil – very small amount to glaze both sides of the tortilla
Refried Beans – 1 (1 pound) can
Water – 1/4 cup
Onion – 1 small (diced)
Paprika – 1 tsp
Black Pepper – 1/4 tsp (or omit – you don’t really need it)
Ortega Taco Seasoning – 1 tsp
Scallions – 1 bunch (chopped)
Jalapeno – 1/2 a jalapeno (deseeded & finely chopped) -i omited
Tomato – 1 (chopped)
Salsa – enough to spread over the pizza
Mexican Cheese Blend – enough to cover the pizza
Sour Cream Reduced Fat – 1 dollop (optional)
Preparation
1. Preheat the oven at 400 degrees. Line a tray with foil.
2. Place 2 tortillas on a flat surface and lightly glaze/brush both sides of the tortilla with Canola Oil. Place both tortillas on the foil tray.
3. Once the oven preheats, place the tortillas in the oven for 10 minutes – 5 minutes on each side so they crisp up. You can add multiple tortillas if you have room.
4. In the meantime, make the beans. Empty the contents of the refried beans into a small pot. Add a 1/4 cup of water.
Place the pot over a stove on low-heat.
5. In the meantime, chop an onion. Add the onion to the beans. Add the seasonings – paprika, black pepper, and taco seasoning. I don’t think you will need salt. Mix. Wait a couple minutes and once heated thru, turn off the stove.
6. In the meantime, chop the veggies.
7. Check on the tortillas. DON’T TURN OFF THE STOVE. See how they are crispy once baked.
8. Spread a couple dollops of beans over the tortilla. Top off with very little salsa. Spread. Top the salsa with the second piece of tortilla. Spread salsa again – very little.
9. Top with scallions and tomatoes. Add just about 1/2 to 1 tsp of deseeded jalapeno – see how much you can handle.
Top with cheese, make sure you get the sides.
10. Using a flat ladle place the Mexican Tortilla Pizza on the foiled tray. Put into the oven for 12 minutes.
11. Top off with a dollop of Sour Cream (reduced fat) and some Hot Taco Bell Sauce, just cause it's awesome!
Ingredients
Whole Wheat or regular Tortillas – 4 tortillas (2 pieces for each pizza)
Canola Oil – very small amount to glaze both sides of the tortilla
Refried Beans – 1 (1 pound) can
Water – 1/4 cup
Onion – 1 small (diced)
Paprika – 1 tsp
Black Pepper – 1/4 tsp (or omit – you don’t really need it)
Ortega Taco Seasoning – 1 tsp
Scallions – 1 bunch (chopped)
Jalapeno – 1/2 a jalapeno (deseeded & finely chopped) -i omited
Tomato – 1 (chopped)
Salsa – enough to spread over the pizza
Mexican Cheese Blend – enough to cover the pizza
Sour Cream Reduced Fat – 1 dollop (optional)
Preparation
1. Preheat the oven at 400 degrees. Line a tray with foil.
2. Place 2 tortillas on a flat surface and lightly glaze/brush both sides of the tortilla with Canola Oil. Place both tortillas on the foil tray.
3. Once the oven preheats, place the tortillas in the oven for 10 minutes – 5 minutes on each side so they crisp up. You can add multiple tortillas if you have room.
4. In the meantime, make the beans. Empty the contents of the refried beans into a small pot. Add a 1/4 cup of water.
Place the pot over a stove on low-heat.
5. In the meantime, chop an onion. Add the onion to the beans. Add the seasonings – paprika, black pepper, and taco seasoning. I don’t think you will need salt. Mix. Wait a couple minutes and once heated thru, turn off the stove.
6. In the meantime, chop the veggies.
7. Check on the tortillas. DON’T TURN OFF THE STOVE. See how they are crispy once baked.
8. Spread a couple dollops of beans over the tortilla. Top off with very little salsa. Spread. Top the salsa with the second piece of tortilla. Spread salsa again – very little.
9. Top with scallions and tomatoes. Add just about 1/2 to 1 tsp of deseeded jalapeno – see how much you can handle.
Top with cheese, make sure you get the sides.
10. Using a flat ladle place the Mexican Tortilla Pizza on the foiled tray. Put into the oven for 12 minutes.
11. Top off with a dollop of Sour Cream (reduced fat) and some Hot Taco Bell Sauce, just cause it's awesome!
Sunday, November 13, 2011
.orzo pasta salad.
This recipe is pure bliss and just makes you feel heathy from the inside out. My mom got this recipe from a friend at work and it would be perfect as a side dish or even as a main meal, like we did by putting it on a bed of salad. Enjoy!
Ingredients
Orzo pasta – 2 cups
Cucumber – chopped
Tomato – chopped or cherry tomatoes cut in half or quarters
Crumbled goat cheese – also work with crumbled feta
Arugula
Tuna- I used tuna but works with boiled or grilled shrimp too
Dressing:
3 fresh lemon squeezed and also grated lemon peal
2 cloves of garlic : grated
Extra Virgin Olive oil
Salt and Pepper
Dill (dry or fresh)
¾ table spoon of soy sauce (lite sodium so it) just a splash so it doesn’t over whelm
*equal parts lemon juice vs Olive oil*
Preparation
Boil orzo pasta in salted water to “al dente”…. Drain pasta
Drizzle a little bit of white truffle oil or olive oil (so the pasta doesn’t stick together and soaks up the truffle oil aroma)
Once pasta cools down add the chopped vegetables of your choice and tuna and toss in dressing
Chill in the fridge. Before serving toss with arugula
Ingredients
Orzo pasta – 2 cups
Cucumber – chopped
Tomato – chopped or cherry tomatoes cut in half or quarters
Crumbled goat cheese – also work with crumbled feta
Arugula
Tuna- I used tuna but works with boiled or grilled shrimp too
Dressing:
3 fresh lemon squeezed and also grated lemon peal
2 cloves of garlic : grated
Extra Virgin Olive oil
Salt and Pepper
Dill (dry or fresh)
¾ table spoon of soy sauce (lite sodium so it) just a splash so it doesn’t over whelm
*equal parts lemon juice vs Olive oil*
Preparation
Boil orzo pasta in salted water to “al dente”…. Drain pasta
Drizzle a little bit of white truffle oil or olive oil (so the pasta doesn’t stick together and soaks up the truffle oil aroma)
Once pasta cools down add the chopped vegetables of your choice and tuna and toss in dressing
Chill in the fridge. Before serving toss with arugula
Thursday, October 27, 2011
.stuffed zucchini.
wow. wow. wow. Not only were these super fun to make they were easy and healthy! I found them on my new love Pinterest. {original recipe found here.} For all those that do not yet know what Pinterest is, please check it out. Email me and ill send you an invite. Pinterest has helped me come up with so many amazing and unique recipe ideas that are just plain yummy. Enjoy!
Ingredients
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon (I used bacon bits)
Preparation
Preheat your oven to 400 (200C). Give the zucchini a good scrub.Slice them in half length-ways. Spoon out the guts. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become too wet. Sautee the onions in one tbsp oil or butter.When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl. Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.
Ingredients
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon (I used bacon bits)
Preparation
Preheat your oven to 400 (200C). Give the zucchini a good scrub.Slice them in half length-ways. Spoon out the guts. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become too wet. Sautee the onions in one tbsp oil or butter.When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl. Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.
Thursday, October 6, 2011
.veggie pot pie.
So..I might just be obsessed with everything pot pie. Something about a warm pie coming out of the oven makes my heart go pitter patter. It all started with the original chicken pot pie then I was introduced to a curry pot pie. And with that I decided to make up my own. I introduce to all my faithful readers the veggie pot pie! Ingredients can vary. I basically used a combo of all leftover bags of frozen veggies in my freezer then topped it with some cheese..because who doesn't like cheese?! Get creative, try it out for yourself and enjoy!
Ingredients
3 cups of mixed veggies (I used corn, peas, carrots, spinach, asparagus, pearl onions)
1/2 cup shredded cheese
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preparation
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine veggies. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the veggie mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!
Ingredients
3 cups of mixed veggies (I used corn, peas, carrots, spinach, asparagus, pearl onions)
1/2 cup shredded cheese
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preparation
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine veggies. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the veggie mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!
Saturday, September 17, 2011
.veggie medley.
This BEYOND amazing recipe was taught to me by my friend Valerie. For someone who I usually poke fun at for not cooking this was probably one of the best side dishes to a meal EVER. I seriously made it twice in one week and even ate it cold. Another perk to this recipe is that it can easily be adapted to your individual preferences by adding or omitting veggies. I added some feta on top the second time and it was also delicious. Try it out for yourself and enjoy!
Ingredients {add as much or as little of each ingredient that you prefer}
Zucchini
Chopped onion or pearl onions
Corn (I didn't have any so its not pictured)
Diced tomatoes (I used a can)
feta (optional)
Lemon Pepper
Vegetable seasoning (From costo, but you could use whatever seasoning you prefer)
Olive Oil
Preparation
Chop all ingredients and add to a medium saucepan. Cook on medium-high heat for 10-12 minutes or until veggies are soft. Season with lemon pepper and vegetable seasoning. Top with feta if desired and enjoy!
Ingredients {add as much or as little of each ingredient that you prefer}
Zucchini
Chopped onion or pearl onions
Corn (I didn't have any so its not pictured)
Diced tomatoes (I used a can)
feta (optional)
Lemon Pepper
Vegetable seasoning (From costo, but you could use whatever seasoning you prefer)
Olive Oil
Preparation
Chop all ingredients and add to a medium saucepan. Cook on medium-high heat for 10-12 minutes or until veggies are soft. Season with lemon pepper and vegetable seasoning. Top with feta if desired and enjoy!
Tuesday, August 30, 2011
.twice baked sweet potatoes.
Another amazing recipe from the mother-in-law. SO easy, delicious, and looks pretty impressive as well. It can easily be made vegetarian without the chicken. Try it out for yourself!
Ingredients (serves 4)
4 sweet potatoes, dark ones are better
2 T butter
1/2 t pepper
1/2 t salt
1 t crushed garlic
1 1/4 cups grated Manchego Cheese (5oz)
2 chicken breasts, grilled with garlic powder
1 can mushrooms
onion, chopped
Preparation
Preheat oven to 400 degrees. Prick potatoes. Place on foil lined baking sheet. Bake 1 hour till tender. Let cool 20 mins. Slit potato skin lengthwise, stopping about 1' from each end. Scoop out most of flesh into a large mixing bowl, leaving 1/4' thick shell. Place shells on clean baking sheet. Add butter, garlic, salt and pepper to potato flesh. Mix with beater. Fold in Manchego cheese, chicken, mushrooms, and onions. Bake at 350 for 30 min till hot in center. Serve with your favorite salad and enjoy!
Ingredients (serves 4)
4 sweet potatoes, dark ones are better
2 T butter
1/2 t pepper
1/2 t salt
1 t crushed garlic
1 1/4 cups grated Manchego Cheese (5oz)
2 chicken breasts, grilled with garlic powder
1 can mushrooms
onion, chopped
Preparation
Preheat oven to 400 degrees. Prick potatoes. Place on foil lined baking sheet. Bake 1 hour till tender. Let cool 20 mins. Slit potato skin lengthwise, stopping about 1' from each end. Scoop out most of flesh into a large mixing bowl, leaving 1/4' thick shell. Place shells on clean baking sheet. Add butter, garlic, salt and pepper to potato flesh. Mix with beater. Fold in Manchego cheese, chicken, mushrooms, and onions. Bake at 350 for 30 min till hot in center. Serve with your favorite salad and enjoy!
Friday, August 19, 2011
.best salad EVER.
So...I am finally back from several weeks of vacation. I have not posted in forever, but fear not I have many new recipes ready to be blogged! On our vacation to Lake Havasu this wonderful salad recipe was shared with me and now I am hooked! And by hooked I mean I am eating this very salad at least every other day and have not got sick of it yet. {knock on wood} Try it out for yourself and enjoy!
Ingredients
lettuce
dried cranberries
glazed pecans
feta cheese
tomato
Newman's Raspberry & Walnut dresssing
Preparation
Chop lettuce and tomato. Add in all the rest of the ingredients. Mix with salad dressing and enjoy!
Ingredients
lettuce
dried cranberries
glazed pecans
feta cheese
tomato
Newman's Raspberry & Walnut dresssing
Preparation
Chop lettuce and tomato. Add in all the rest of the ingredients. Mix with salad dressing and enjoy!
Friday, June 17, 2011
.ravioli.
I love cheese. I love pasta. I love cream. Now only if all of these things were amazingly good for me we would be in business. This meal is my "im too lazy to cook" recipe. It is so simple and I almost always have ready made ravioli in the freezer. Did you know that you can buy packages of refrigerated ravioli and just toss it in the freezer and it lasts practically forever?! As for the sauce I heat up some simple marinara sauce and toss some heavy cream in for that extra bit of awesomeness. Try it out for yourself and enjoy!
Ingredients
1 package of refrigerated or frozen ravioli of your choice
Pasta sauce of your choice
Heavy cream (optional)
Parmesan cheese for topping
Preparation
Bring a pot of water to boil. Add ravioli and cook according to package directions. Heat up sauce in saucepan for 5 mins, add cream and cook for an additional 2 mins. Top ravioli with sauce and cheese. Enjoy!
Ingredients
1 package of refrigerated or frozen ravioli of your choice
Pasta sauce of your choice
Heavy cream (optional)
Parmesan cheese for topping
Preparation
Bring a pot of water to boil. Add ravioli and cook according to package directions. Heat up sauce in saucepan for 5 mins, add cream and cook for an additional 2 mins. Top ravioli with sauce and cheese. Enjoy!
Tuesday, May 10, 2011
.creamy ravioli with squash, lemon, and chives.
First, I need to start off by saying I LOVE cooking with cream!!! Why does it have to be that everything that is SO bad for you tastes so darn delicious?! Anyway...This recipe was found in Real Simple magazine. I just discovered there recipes and am enjoying how simple they really are. This is especially helpful when trying to work with a budget while cooking. I also love summer squash and am so happy that it is back in season. Enjoy!
Ingredients (serves 4)
16 to 18 ounces cheese ravioli (fresh or frozen)
1 tablespoon olive oil
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1 1⁄2 pounds), thinly sliced
kosher salt and black pepper
3/4 cup heavy cream
1 tablespoon grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 tablespoons chopped fresh chives
Preparation
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the squash and ¼ teaspoon each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
Add the squash mixture, pecorino, ¼ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the chives and additional pecorino.
Ingredients (serves 4)
16 to 18 ounces cheese ravioli (fresh or frozen)
1 tablespoon olive oil
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1 1⁄2 pounds), thinly sliced
kosher salt and black pepper
3/4 cup heavy cream
1 tablespoon grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 tablespoons chopped fresh chives
Preparation
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the squash and ¼ teaspoon each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
Add the squash mixture, pecorino, ¼ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the chives and additional pecorino.
Monday, May 2, 2011
.poppy seed dressing.
This amazing recipe was posted on a friend's blog (organicday) She posts about how simple and rewarding it can be to live a healthy and organic life. I became inspired and started to shop at farmer's markets and make simple things that I would normally buy. This recipe is not only amazing but also SO much cheaper than buying poppy seed dressing at the supermarket. I also love it because I can just make the amount that I need and make it fresh with the salad so I don't worry about a large jar of salad dressing expiring before I can use it all. Try it out for yourself. Enjoy!
Ingredients
3/4 C. mayonnaise
1/3 C. sugar
2 T. cider vinegar
2 tsp. poppyseeds
Preparation
Mix together and pour over salad. The salad I made is spinach, parmesan cheese, avocado, walnuts (or any nuts) and dressing.
Ingredients
3/4 C. mayonnaise
1/3 C. sugar
2 T. cider vinegar
2 tsp. poppyseeds
Preparation
Mix together and pour over salad. The salad I made is spinach, parmesan cheese, avocado, walnuts (or any nuts) and dressing.
Monday, April 25, 2011
.spaghetti with artichoke hearts and tomatoes.
The picture for this recipe does not do it justice! This is a Pioneer Woman recipe, which pretty much guarantees it will be amazing. I added shrimp to it to make it a bit more hearty, and I just like shrimp. I'm sure it would taste great with chicken too, or no meat at all. Enjoy!
Ingredients (serves 6)
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Preparation
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Ingredients (serves 6)
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Preparation
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Tuesday, April 5, 2011
.sweet coleslaw.
I usually am not a huge fan of coleslaw. However, this recipe was AMAZING and paired so nicely with the bbq chicken sandwich. And so simple to make! Enjoy!
Ingredients
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar (I used cider vinegar)
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Preparation
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Ingredients
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar (I used cider vinegar)
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Preparation
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Tuesday, March 29, 2011
.shrimp chow mein.
This was one of those quickly tossed together meals that I invented one evening. It probably isn't the best out there, but it was super convenient and I enjoyed it. The best thing about chow mein is that you can easily make it individualized to yourself but adding or omitting vegetables. Have fun experimenting and enjoy!
Ingredients
1 pound fresh shrimp, peeled and deveined
1 cup green beans
1/2 cup corn
1/4 cup soy sauce
1 green bell pepper, sliced
4 cups chow mein noodles (I used 2 packages of top ramen without the seasoning packets)
chili sauce to taste
Preparation
In a large saucepan, combine corn, green beans, bell pepper, and shrimp. Cook over medium heat until shrimp are pink.
Mix in soy sauce, and other seasonings of your choice. Mix in cooked chow mein noodles.
Heat thoroughly. Enjoy!
Ingredients
1 pound fresh shrimp, peeled and deveined
1 cup green beans
1/2 cup corn
1/4 cup soy sauce
1 green bell pepper, sliced
4 cups chow mein noodles (I used 2 packages of top ramen without the seasoning packets)
chili sauce to taste
Preparation
In a large saucepan, combine corn, green beans, bell pepper, and shrimp. Cook over medium heat until shrimp are pink.
Mix in soy sauce, and other seasonings of your choice. Mix in cooked chow mein noodles.
Heat thoroughly. Enjoy!
Friday, March 18, 2011
.stuffed mushrooms.
I love appetizers and I love mushrooms. These little morsels of deliciousness were so easy to make. Enjoy!
Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened (if mushrooms are on the small side cut cream cheese amount in half)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preparation
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened (if mushrooms are on the small side cut cream cheese amount in half)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preparation
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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