Olive & Roasted Red Pepper Pizza (with lemon)

Ingredients

Pizza Crust 

(I used the Betty Crocker crust mix that you just add water to, but you can use any crust you desire)

Olive Oil (approx 1 tbsp)

Kalamata Olives

Red Peppers (sliced in thin strips)

Fresh Oregano (chopped finely)

Slices of Lemon (in very small pieces - without the peel)

Feta Cheese

Lemon Zest

Salt & Fresh Ground Pepper

(The amounts of all the ingredients depend on your taste.  I went easy on everything, as not to overwhelm my taste buds, you can kinda tell by the photo below.)

Directions

Preheat your oven according to the pizza crust instructions.

Use the heated oven to roast your red peppers.  I just laid mine on a baking sheet with a light spritz of cooking spray until they started to get slightly charred on the edges. 

While your peppers are roasting, start by preparing and/or laying out your pizza crust out on a baking sheet.  

Spread olive oil over the surface of the pizza crust.

Add the olives, peppers, oregano, and lemon slices (and salt & fresh ground pepper to taste).

Bake for the amount of time according to the pizza crust instructions.

Add the feta cheese and lemon zest during the last 3 minutes of baking.

Let cool for a few minutes before cutting and serving.  Enjoy!

This recipe was inspired by an appetizer I tried at Table 45.

Healthy Granola Recipe

Wet Ingredients

1/3 Cup Applesauce

1/3 Cup Pure Honey

1 TBSP Pure Vanilla Extract

2 TBSP Water

Dry Ingredients

3 Cups Oatmeal (not instant or quick oats)

2 TBSP Ground Cinnamon

1 Cup Sliced Almonds

1 Cup Chopped Pecans

(You don't have to use almonds and pecans.....you can really choose 2 of your favorite nuts)

Extra Ingredients

Dried Blueberries (or your choice of dried fruit)

Shredded or Shaved UNSWEETENED Coconut

Tools

2 Medium Bowls

1 Large Spoon

1 Deep Cookie Sheet

1 Spatula

1 Oven

Directions

Preheat oven to 300 degrees.

Mix wet ingredients together in medium bowl, and mix the dry ingredients SEPARATELY in another medium bowl.  Once the two sets of ingredients are mixed, fold the wet into the dry.  

Spread the granola mixture onto the cookie sheet and bake at 300 degrees for 18 minutes.

Use your spatula to stir up the granola on the cookie sheet.

Bake for 18 more minutes.

Once the granola is finished baking, add your desired amount of dried blueberries and coconut, and give the granola a stir on the cookie sheet.

Let the granola cool on the cookie sheet until it becomes crunchy.

I like to bag mine up into multiple little sandwich baggies for a quick on-the-go breakfast or snack.  You can also use the granola as a yummy, crunchy topping to your yogurt in the morning.

Enjoy!

From Mom's Kitchen: Baked Mac N' Cheese

This recipe of my mother's was one of my favorites growing up.  I have requested in on many of my birthdays.  I hope you enjoy it just as much as I have over the years!

Ingredients:

Extra virgin olive oil

Olive oil baking spray

6 TBSP butter

3 TBSP flour

1 tsp salt

1/4 tsp pepper

3 cups milk

18-20 oz Velveeta cheese (cut into 1/2 to 1 inch cubes)

(each package of Velveeta is 32 oz, so if you're eyeballing, I would use about 2/3 of the package)

12 oz macaroni (or pasta of your choice - I used bow tie pasta)

Bread crumbs (for topping)

About 1/2 cup of shredded cheddar cheese 

Directions:

Preheat oven to 375 degrees.

Boil water in pot with a dash of salt and a couple tbsp of olive oil (the olive oil helps keep the pasta from sticking to the pan and to itself while cooking).  Add the pasta to water and boil for 7 minutes.

 After pasta is finished, drain, return to pot, drizzle with a couple TBSP of olive oil, and set pot aside (in this case the olive oil helps keep the pasta from drying out while you're preparing the cheese sauce).

While pasta is boiling, you may start preparing the cheese sauce.  Melt 3 TBSP of the butter in a medium saucepan over medium heat. Once butter is melted, gradually add flour, salt and pepper and stir until smooth.  Gradually add milk and stir until smooth, continue stirring over medium/high heat until the mixture begins to thicken (this may take several minutes).

The mixture may still seem slightly runny, but that is okay.  The pasta will absorb the moisture, and it will ensure your finished product doesn't dry out and is smooth, thick & creamy.

Remove saucepan from burner, add Velveeta cheese cubes, stir until melted.  If you find it's taking a long time for the cheese to melt, return the pan to the burner (turned off) to distribute a little more heat.

Pour sauce over pasta in one of the saucepans and stir until all the pasta is coated with cheese sauce.

Pour the pasta and sauce mixture into a baking dish (sprayed with olive oil baking spray).

Mix bread crumbs with 3 TBSP melted butter and sprinkle over the top of the mac n' cheese.

Bake 25-30 minutes, or until top is lightly brown.

You may either sprinkle the 1/2 cup of shredded cheddar on top and bake for about 1 more minute, or sprinkle it on each helping as it is being served.

Enjoy!

(Makes about 6-8 servings)

From Grandma's Kitchen: Creamed Eggs on Toast

This was always one of my favorites, growing up.  The recipe is originally from my grandma (my mother's mother), but my mom made it quite a bit.  This makes for a great breakfast, but we almost always had it for dinner.  

Ingredients:

8-10 hard boiled eggs, sliced (directions for the perfect hard boiled egg)

3 Tbsp butter

3 Tbsp flour

2 cups milk

1/4 - 1/3 block of Velveeta cheese (cut into 1 inch cubes)

Salt & pepper to taste

Bread of your choice (I used rye, my favorite)

Directions:

Melt butter in sauce pan.  Once melted, remove from heat.  

Add flour slowly, stirring constantly to prevent clumps, until smooth.

Add milk slowly, stirring constantly to prevent clumps, until mixed.

Once milk is mixed in, return pan to burner (medium heat).

Add Velveeta chunks, and stir frequently until sauce thickens.  This may take 10-15 minutes.  

You may need to turn the heat up slightly to speed up the thickening process.  Be sure to stir constantly if it begins to bubble, to prevent it from sticking to the pan.

Once cheese sauce has thickened, reduce heat to low, add eggs, and wait a few minutes before serving (to allow the eggs to warm up).

Toast the bread of your choice, pour the egg/cheese sauce over top, and serve.

Enjoy :)

Have old eggs?  Not sure if they're spoiled?  Here's how to test your egg's freshness (mine were exactly one month old, and all but 2 were still fine):

Homemade Pecan Butter

What you'll need:

1 cup pecan halves

1/2 TBSP olive oil

A few pinches of ground cinnamon (or to your desired taste)

1 pinch ground seat salt

Food processor

(I used my Ninja, because it has a small canister that is perfect for something like this)

[You can multiply this recipe if you need more than 1 cup of pecan butter]

Directions:

Place all 4 ingredients in food processor.  Pulse a few times until the pecans are chopped to a very fine powder.  Open the food processor and scrape down whatever is on the walls.  Continue to process the ingredients for 5-10 seconds at a time (scraping what is stuck of the walls of the processor as needed throughout the process, to ensure even blending) until the pecan butter is the desired consistency. 

Storage/Serving:

Keep refrigerated for optimal freshness, and stir before each use.

Enjoy!

Homemade LOW CARB Blackberry Cheesecake Ice Cream

Ingredients:

6 ounces cream cheese (softened)

2 packages fresh blackberries 

3/4 cup Splenda (this is optional, as the black berries will sweeten the ice cream a little)

1 cup cold sour cream

1 cup cold heavy cream

2-3 "cranks" of crushed sea salt

3 TBSP fresh lemon juice

1/4 tsp vanilla extract

Instructions:

In a medium metal bowl, beat the cream cheese until smooth and creamy.  If you wish to add Splenda, gradually add it to the cream cheese, beating after each addition.  Beat in the sour cream and heavy cream.  Add the salt, lemon juice, vanilla, and blackberries.  Beat the mixture until smooth and creamy. The blackberries will be broken apart as you beat the mixture, it should turn a purplish-pink color.

(At this point, if you have an ice cream maker, transfer the mixture into it and proceed by following the manufacturer's instructions.)

If you do not own an ice cream maker, cover the bowl tightly with plastic cling wrap, and place in the freezer for 1 hour.  While it is freezing, chill your beaters in a glass of ice water.  Take the bowl out of the freezer and beat for 5 minutes with chilled beaters.   Place the bowl in the freezer again, and repeat the steps 2 more times (freezing for 1 hour and beating with chilled beaters - 3 times).  You may then freeze the ice cream overnight, or for several hours.

After this is complete, transfer the ice cream into an air tight plastic container with a secure lid for storage.  When ready to serve, place the entire container in microwave for 3-4 minutes on defrost mode.  If your microwave does not have a defrost mode, set the container on your counter or in the refrigerator until the ice cream softens enough to scoop (20-30 minutes).  Running your ice cream scoop under hot water before scooping helps to loosen the ice cream.  (Note: You will find that icicles may form between each serving, this is normal.)  This ice cream is best if eaten within the first week.

Cilantro Lime Brussels Sprouts (Quick and easy!)

Yet another impromptu creation.  And this one is so quick and easy!  I just sliced up some brussels sprouts and added a pretty generous amount of fresh cilantro (it shrinks quite a bit when it's cooked), and fried it all in a skillet with juice from one lime and a little olive oil.  Such a simple, light, and healthy side dish.  This would great for summer.

Ingredients:

Brussels Sprouts

Fresh Cilantro

Fresh Lime Juice

Olive Oil

Goat Cheese Quesadilla

After recently grabbing grub at a local Americanized Mexican place downtown, I got inspiration to try something totally new.  I had never had a quesadilla with goat cheese in it before, but I tried it and LOVED it.  I grabbed all the ingredients listed on the menu to make it, and I have to say, it was definitely a success.

Ingredients (for one serving):

2 flour tortillas (10 inch)

Plain goat cheese

1/2 cup Black beans

Hand full of loose leaf spinach (stems removed)

3-4 Mushrooms sliced (I used Baby Bellas, but you can use whatever is your favorite)

1/4 cup jalapeno peppers, chopped

Approx. 1/8 cup fresh cilantro, chopped

Cooking spray (I used olive oil spray)

(Cookie sheet or aluminum foil)

Instructions:

Preheat Oven to 350 degrees.

Sautee mushrooms, spinach, and jalapenos on Medium heat until spinach wilts and mushrooms look tender.

Add beans and HALF of the cilantro to the pan and cook for an additional minute (You don't want to burn the beans, as the Jeffersons say...).  During this time, spray the bottom side of one flour tortilla with the cooking spray of your choice, and lay it on your cookie sheet/foil (oil-side down).

Spread the sauteed veggies onto the flour tortilla that you just sprayed.

Spread the goat cheese on the other flour tortilla until one side is covered with your desired thickness (I spread on about a quarter inch of goat cheese) and lay it cheese-side down on top of the veggies.

Lightly spray the surface of the quesadilla with cooking spray, and bake for 5 minutes.

Remove from oven, sprinkle the remaining cilantro on top, and bake for an additional 3-5 minutes, or until the tortillas begin to LIGHTLY brown. 

Let cool for a few minutes, cut into quarters, and enjoy with guacamole and sour cream!

Peach Caprese Salad

One of my favorite salads is the caprese salad.  This week, I thought I'd try a spin on it.  ALDI happened to have perfectly ripe and beautiful peaches, so I bought them in hopes of having use for them in a salad.  I made this just like I would with the traditional caprese salad, except I substituted peaches for tomatoes, and I did not add any olive oil.

Ingredients:

Ripe Peaches

Fresh Mozzarella

Fresh Basil

Easy and refreshing.

Enjoy. 

:)

Slow Cooker Zuppa Toscana Soup and Brie Stuffed Mushrooms

May I introduce my very first slow cooker meal, ever!  I finally got a slow cooker for Christmas and have been dying to use it!  My friend Liz and I get together on Monday evenings and watch "The Bachelor" on ABC.  We decided to take turns making dinner every other Monday.  I decided to do the first meal with my slow cooker.  While sifting for ideas on Pinterest, I became inspired to try an Italian soup.  Inspired by Olive Garden's Zuppa Toscana soup, I came up with this  ( I used pieces and parts from a few recipes I found online and made the recipe my own).

Ingredients:

1 lb Bob Evans Italian Pork Sausage
8-12 red skinned potatoes, cut into quarters
1 medium white or yellow onion
2 cloves of garlic (minced)
3-5 leaves of fresh oregano, chopped finely
1/4 tsp salt
1/4 tsp crushed red pepper
4 cups (32 oz) chicken broth
12 oz evaporated milk
2 Tbsp corn starch
2 cups fresh spinach leaves


Instructions:

If you haven't already, cut red skinned potatoes into quarters.

Chop onion into small pieces, enough for 1 cup.

If you haven't already, peel 2 cloves of garlic.

(If you've never used fresh garlic while cooking, these smaller pieces that break off of the garlic bulb are considered cloves.)

If you haven't already, chop the 2 cloves of garlic as finely as you can.

(You may also use 1 TBSP minced garlic in place of fresh garlic cloves.)

If you haven't already, chop 3-5 leaves of fresh oregano finely.

Begin cooking your Italian sausage in a large frying pan over medium heat with the garlic and onion.

(Thank you Aunt Ann for the new Martha Stewart deep frying pan!  It came in handy for this recipe!)

After the meat is completely cooked and the onions are tender, drain the fat off.  

(I find the best way to drain the fat with the least amount of mess/clean-up is to line a small dish/glass with a zip loc bag and pour the grease into that.  Then you can just close the bag up and toss it.  This eliminates lingering funky grease smells AND messes/residue in your trash.)

Return meat to skillet, add the salt, oregano and crushed red pepper and cook for an additional minute.

Combine meat, potatoes, and chicken broth in large slow cooker and stir to mix evenly.

Cook in slow cooker for 6-8 hours on low heat, or for 3-4 hours on high heat.

In medium bowl, combine evaporated milk and corn starch until mixture is smooth.

Pour the milk mixture into the slow cooker and turn the heat setting to high (if it is not already on high).

Add spinach to slow cooker, stir in, and cook for an additional hour on high heat.

The soup is ready to be served.  I topped mine with shredded parmesan cheese. You could also use romano cheese.  Enjoy!

Brie Stuffed Mushrooms

I decided at the last minute (20 minutes before The Bachelor started) that my soup needed a side dish.  I grazed my fridge and decided I needed to put some mushrooms to use (since I bought twice as many as I needed for my omeletes).  I made up this recipe on the spot with what I had on hand, and they actually turned out really good!

Ingredients:

12 medium/large mushrooms of your choice

1/2 cup Italian Seasoned Bread Crumbs

1/2 cup Italian Seasoned Panko Bread Crumbs

1 egg

1/4 tsp salt

1/4 tsp crush red pepper flakes

1/4 tsp Italian seasoning

Brie cheese (about 1/4 wheel or 1/2 wedge) cut into 1/2 cubes

Olive oil cooking spray

Instructions:

Preheat oven to 400 degrees.

Wash mushrooms and remove stems to create an opening in each one for the stuffing.  In small bowl, combine bread crumbs, seasonings and egg with fork until evenly mixed.  Arrange mushrooms (opening facing upward) on cookie sheet greased with olive oil cooking spray.  Place one 1/2 cube of brie cheese in the opening of each mushroom and top with 1 Tbsp of bread crumb mixture.  Bake mushrooms for 20-25 minutes, or until mushrooms are tender and stuffing is golden brown. 

Enjoy!

Sweet & Spicy Roasted Chickpeas

Ingredients:

2 cups raw chickpeas

1 tsp cinnamon

1 tsp chili powder

2 tsp brown sugar

1/8 tsp salt

1/8 tsp pepper

1 Tbsp olive oil

1 Tbsp lime juice

Instructions:

Preheat oven to 450 degrees.

Drain and rinse chickpeas with cold water.

Pat chickpeas dry with towel. Letting them air dry overnight on a towel will likely make the finished product crunchier.  I didn't have the patience to try that.  :)

Mix dry ingredients in a bowl and "toss about" or stir until blended well.

Mix wet ingredients in a gallon size zip-lock bag.  Toss the chickpeas in the oil/lime juice mixture.

 Pour the chickpeas into the bowl with the dry mixture, trying your best to not pour the remaining oil mixture (if any) in with it. Again, "toss about" or stir until all the chickpeas are covered in the sweet and spicy goodness.

Spread the chickpeas evenly onto an aluminum foil lined cookie sheet.

Place the the chickpeas in the oven for 20-30 minutes (based on your chunchiness/brownness preference).  Be sure to stir the chickpeas once or twice during bake time.

This tasty, healthy snack may be served immediately (while still hot from the oven) or cold/room temp. 

 Enjoy!  :)

Tahini Yogurt Dip/Sauce

What you'll need:

1 cup plain greek yogurt (I used Fage, my favorite)
1/2 cup diced cucumber (preferably seedless, 1/2 cup is about 1/2 a normal size cucumber)
1 tsp dried minced onion (you can also use fresh onion, finely diced)
2 tsp dill
1 tsp fresh lemon juice
salt and/or pepper to taste

What you'll do:

So simple!  All you need to do is dice the cucumber finely (I used my handy, dandy Ninja) and mix all the ingredients together.  I love Lebanese cuisine, and I go crazy for this sauce every time I eat it.  It doesn't compare much to Aladdin's, but it's such a quick and simple recipe.  Once again, it was one of those things I came up with while rummaging in my "Mother Hubbard's Cupboard" (as I sometimes like to call it) for something to snack on one night.  It's great with the new Dill Trisuits or pita for dipping.  I'm going to make chicken gyros sometime soon with it, I'm sure it would be delish.