Here's a pizza recipe I haven't tried. Admittedly, I have done far more savory pizzas than sweet ones so this one is going to be a nice change. Not sure about the slivered almonds but I think Guy Fieri knows what he is doing so I'll give it a shot.
2 1lb. storebought pizza dough balls
1/4 C. slivered almonds
3 tbsp. unsalted butter
1 sleeve graham crackers, crushed
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. fine sea salt
3 C. mini marshmallows
2 4oz. dark chocolate bars, broken into chunks
Preheat the oven to 400 degrees.
Form the pizza dough into 12 to 14 inch rounds 1/4 inch thick. Bake for 4 to 6 minutes or until just beginning to brown. Leave the oven at 400 degrees.
While the pizza crust is baking, toast the almonds in a medium dry skillet over medium high heat. Transfer the almonds to a plate to cool.
Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne, and salt. Cook for 2 to 3 minutes, until the crumbs are will coated. Remove from heat and set aside.
For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return the pizza to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.
Tuesday, May 24, 2011
Monday, May 23, 2011
Shaved Summer Squash with Prosciutto Crisps
Hmm, this is a spin on salad I have never thought of before. In a few weeks, I'll be able to get the squash from the farmer's market (or Caputos). I have mint on the deck. Feta "grows" in my fridge. LOL Feta is one of my favorite things on a salad. This salad will also be worth waiting in line at the deli at the POOT. Lord help me!
1 medium zucchini
2 medium yellow squash
1/4 tsp. salt
2 tbsp. thinly sliced fresh mint
1 tbsp. extra virgin olive oil
1/2 tsp. lemon rind
1 tsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
3 thin slices prosciutto, chopped
1/4 C. crumbled ricotta salata or feta cheese
Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
Combine mint and mext 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash and toss.
Heat a small nonstick skillet over medium heat. Add prosciutto, saute for 2 minutes or until crisp.
Place 3/4 C. salad on each of 4 plates. Top each serving with 1 tbsp. cheese; sprinkle evenly with prosciutto.
Cheese and bacon on this salad and only 68 calories per serving!!!
1 medium zucchini
2 medium yellow squash
1/4 tsp. salt
2 tbsp. thinly sliced fresh mint
1 tbsp. extra virgin olive oil
1/2 tsp. lemon rind
1 tsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
3 thin slices prosciutto, chopped
1/4 C. crumbled ricotta salata or feta cheese
Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
Combine mint and mext 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash and toss.
Heat a small nonstick skillet over medium heat. Add prosciutto, saute for 2 minutes or until crisp.
Place 3/4 C. salad on each of 4 plates. Top each serving with 1 tbsp. cheese; sprinkle evenly with prosciutto.
Cheese and bacon on this salad and only 68 calories per serving!!!
Sunday, May 22, 2011
Strawberry Coconut Thumbprints
Just because the recipe turns up in a June issue of a magazine doesn't mean I can't tuck it away for my holiday list. Then again, I may have to try them ahead of time.
1 C. butter, softened
1 3oz. pkg. cream cheese
1 C, sugar
1 egg yolk
1 tbsp. vanilla
2 1/2 C. all purpose flour
1 1/4 C. shredded coconut
1/3 C. jam
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. Add egg yolk and vanilla, beat until combined. Beat in flour. Wrap and chill dough 1 hour or until easy to handle.
Line cookie sheet with parchment paper; set aside. Shape dough into 1 inch balls. Roll balls in coconut. Arrange 1 1/2 inches apart on prepared cookie sheet. Use thumb to make indentation in each cookie.
Bake in a 350 degree oven about 14 minutes or until edges are light golden. Cool on cookie sheets 1 minute. Use thumb to reimprint cookies. Spoon about 1/4 tsp. jam into center of each cookie. Remove and cool completely on a wire rack.
1 C. butter, softened
1 3oz. pkg. cream cheese
1 C, sugar
1 egg yolk
1 tbsp. vanilla
2 1/2 C. all purpose flour
1 1/4 C. shredded coconut
1/3 C. jam
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. Add egg yolk and vanilla, beat until combined. Beat in flour. Wrap and chill dough 1 hour or until easy to handle.
Line cookie sheet with parchment paper; set aside. Shape dough into 1 inch balls. Roll balls in coconut. Arrange 1 1/2 inches apart on prepared cookie sheet. Use thumb to make indentation in each cookie.
Bake in a 350 degree oven about 14 minutes or until edges are light golden. Cool on cookie sheets 1 minute. Use thumb to reimprint cookies. Spoon about 1/4 tsp. jam into center of each cookie. Remove and cool completely on a wire rack.
Lemon Blueberry Crumb Bars
This will be a yummy addition to our blueberry treats this summer. I love blueberry and lemon together and EVERYTHING is better with cheese.
1/2 C. butter
1 pkg. (2 layer size) yellow cake mix
2 eggs, divided
2 tsp. zest and 3 tbsp. juice from 1 lemon
2 8oz. pkgs. cream cheese, softened
1/2 C. sugar
2 1/2 C. blueberries
Heat oven to 350 degrees.
Line a 13X9 inch pand with foil, with ends of foil extending over sides. Microwave butter in large bowl on high 1 1 1/2 minutes or until melted. Add cake mix, 1 egg and 1 tbsp. lemon juice; beat with mixer until well blended. Press 2/3 of the mixture onto the bottom of the prepared pan.
Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice and zest; mix well. Pour over crust, top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
Bake 48-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
1/2 C. butter
1 pkg. (2 layer size) yellow cake mix
2 eggs, divided
2 tsp. zest and 3 tbsp. juice from 1 lemon
2 8oz. pkgs. cream cheese, softened
1/2 C. sugar
2 1/2 C. blueberries
Heat oven to 350 degrees.
Line a 13X9 inch pand with foil, with ends of foil extending over sides. Microwave butter in large bowl on high 1 1 1/2 minutes or until melted. Add cake mix, 1 egg and 1 tbsp. lemon juice; beat with mixer until well blended. Press 2/3 of the mixture onto the bottom of the prepared pan.
Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice and zest; mix well. Pour over crust, top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
Bake 48-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
Foil Pack Vegetables
Grilling seaon is upon us and I loved grilled veggies. Tonight we made potatoes and asparagus in foil packs. The potatoes had garlic and green onions on them. The asparagus had butter and lemon pepper on it. Here is a fun spin on veggie foil packets.
Combine 5 cups cut up fresh vegetables with 1/4 C. Italian dressing.
Spoon onto center of a piece of heavy duty foil. Bring up sides then double fold top and ends, leaving room for heat circulation.
Grill 10 minutes. Cut slits into foil to release steam. Sprinkle vegetables with 2 tbsp. Parmesan cheese.
Combine 5 cups cut up fresh vegetables with 1/4 C. Italian dressing.
Spoon onto center of a piece of heavy duty foil. Bring up sides then double fold top and ends, leaving room for heat circulation.
Grill 10 minutes. Cut slits into foil to release steam. Sprinkle vegetables with 2 tbsp. Parmesan cheese.
The Garden is Planted
OK, you've seen some wistful posts about getting the garden going and some cranky posts about the weather, but I can say that my little tiny garden is planted for 2011. Those who have been to my house know that I have limited space but I make good use of my deck with my veggies and herbs. I have 3 different kinds of tomatoes; Brandywine, Roma and Jubilee which are golden orange. I have jalepeno and ancho peppers. And me herb garden consists of rosemary, flat leaf parlsey, mint, regular and Greek oregano, sweet basil, sage, thyme and chives. Everything is doing well and I am sincerely hoping I don't need to pull them all off of the plant stand ahead of some severe storms that are due later tonight. The beagle has already evacuated to the area behind our couches. I think it's going to be a long night.
The rest of my "garden" is flowers...and my yard looks nice if I do say so myself.
The other great thing that happened this weekend was the first farmer's market in Oak Park so tonight we are having potatoes, asparagus and green onions with dinner; some of the spoils from my trip.
I look forward to sharing some recipes using the bounty from my garden.
The rest of my "garden" is flowers...and my yard looks nice if I do say so myself.
The other great thing that happened this weekend was the first farmer's market in Oak Park so tonight we are having potatoes, asparagus and green onions with dinner; some of the spoils from my trip.
I look forward to sharing some recipes using the bounty from my garden.
Thursday, May 19, 2011
Light Salad Dressings
We eat salad around here like it is going out of style. I am just starting to put tomatoes that actually taste like something on my salads these days and I checked my tomato plants this morning and they actually have tiny flower buds on them! Anyway, I thought I would throw out some light salad dressing recipes to enjoy with some of our farmer's market faves this summer!
Light Ranch
Some people are nuts about ranch dressing. To me it is just OK, I'd rather use it as dip than on my salad.
2/3 C. buttermilk
1/4 C. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. dried onion flakes
1/4 tsp. garlic powder
1 tbsp. chopped chives
1 tbsp. fresh dill
1 tbsp. fresh parsley
Kosher salt and freshly ground pepper to taste
Whisk the buttermilk, mayo, Worcestershire sause, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl. Season with salt and pepper to taste.
Light Italian
We use Italian as a marinade too. It's also a great basting liquid for turkey!
1 medium tomato, halved
1 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
Pinch of sugar
2 tbsp. extra virgin olive oil
1/2 small clove garlic, minced
1/8 tsp. dried oregano
1/8 tsp. dried basil
Kosher salt and freshly ground pepper to taste.
Rub the cut sides of the tomatoe along the coarse holes of a grater into a bowl; discard the skins.
Whisk in 3/4 C. water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, salt and pepper.
Light Thousand Island
Whip this up and make some ruebens with it.
1/2 C. low fat plain yogurt
2 tbsp. mayonnaise
2 tbsp. nonfat milk
2 tbsp. ketchup
2 tsp. Worcestershire sauce
Kosher salt
1 chipotle pepper in adobo sauce (optional)
3 tbsp. sweet pickle relish
3 tbsp. mince red bell pepper
Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 tsp. salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and the red pepper.
Light Blue Cheese
Chris loves blue cheese dressing. Wonder if I can sneak this low fat version past him??
1/2 C. low fat plain yogurt
1 tbsp. 2% milk
1/4. C. mayonnaise
1 tbsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
Pinch of cayenne pepper
1/2 C. crumbled blue cheese
Kosher salt and freshly ground black pepper to taste
Whisk the yogurt, milk, mayonnaise, lemon juice, Worcestershire sauce, and cayenne in a bowl until smooth. Gently stir in the blue cheese. Add salt and pepper to taste. Cover and refrigerate overnight to let flavors develop.
Light Ranch
Some people are nuts about ranch dressing. To me it is just OK, I'd rather use it as dip than on my salad.
2/3 C. buttermilk
1/4 C. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. dried onion flakes
1/4 tsp. garlic powder
1 tbsp. chopped chives
1 tbsp. fresh dill
1 tbsp. fresh parsley
Kosher salt and freshly ground pepper to taste
Whisk the buttermilk, mayo, Worcestershire sause, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl. Season with salt and pepper to taste.
Light Italian
We use Italian as a marinade too. It's also a great basting liquid for turkey!
1 medium tomato, halved
1 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
Pinch of sugar
2 tbsp. extra virgin olive oil
1/2 small clove garlic, minced
1/8 tsp. dried oregano
1/8 tsp. dried basil
Kosher salt and freshly ground pepper to taste.
Rub the cut sides of the tomatoe along the coarse holes of a grater into a bowl; discard the skins.
Whisk in 3/4 C. water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, salt and pepper.
Light Thousand Island
Whip this up and make some ruebens with it.
1/2 C. low fat plain yogurt
2 tbsp. mayonnaise
2 tbsp. nonfat milk
2 tbsp. ketchup
2 tsp. Worcestershire sauce
Kosher salt
1 chipotle pepper in adobo sauce (optional)
3 tbsp. sweet pickle relish
3 tbsp. mince red bell pepper
Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 tsp. salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and the red pepper.
Light Blue Cheese
Chris loves blue cheese dressing. Wonder if I can sneak this low fat version past him??
1/2 C. low fat plain yogurt
1 tbsp. 2% milk
1/4. C. mayonnaise
1 tbsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
Pinch of cayenne pepper
1/2 C. crumbled blue cheese
Kosher salt and freshly ground black pepper to taste
Whisk the yogurt, milk, mayonnaise, lemon juice, Worcestershire sauce, and cayenne in a bowl until smooth. Gently stir in the blue cheese. Add salt and pepper to taste. Cover and refrigerate overnight to let flavors develop.
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