Cauliflower Pizza Crust

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This is only my second attempt at cauliflower pizza, and this recipe will become a weekend staple in my home. The crust is fairly light and crunchy, the veggie spread is savory, and the toppings were a perfect pairing. I’ve already started thinking about other topping combinations and think that next I’m going to try sun dried tomatoes, spinach and artichoke hearts. My stomach is growling simply at the thought of it! The recipe you’ll find below is for the crust and veggie spread. I use the veggie spread as a sauce of sorts so if you would rather have sauce, skip the veggie spread ingredients and directions. Finish it off with our favorite toppings, and you’ll have a delicious and healthy pizza! I got this recipe from a magazine put out by my local grocery store, Ralphs.

Serves: 8 slices     Time: 1 hour     Calories: 146/slice (this does not count toppings)

Ingredients for Crust:

  • 1 large head of cauliflower
  • 1/2 cup of shredded pizza blend cheese
  • 1/4 cup of grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • any toppings you would like for your pizza. We used sliced red onion, black olives and cilantro.

Ingredients for Veggie Spread:

  • 2 tbsp cooking oil, I used canola
  • 3 medium/large zucchinis, shredded
  • 1 carton of grape tomatoes, sliced
  • 4 cloves of garlic thinly sliced
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet or pizza stone with parchment paper
  2. If you have a food processor, pulse the florets of cauliflower until finely chopped.
  3. If you don’t have a food processor, use a cheese grater to “rice” the cauliflower florets.
  4. Place the chopped/riced cauliflower into a microwave safe bowl and microwave on high for 3 minutes. Once it is cool enough to handle, squeeze out moisture from the cauliflower with a clean towel. It will essentially make a ball of cauliflower.
  5. Transfer the “moisture-less” cauliflower to a large mixing bowl and stir in the pizza blend cheese, Parmesan, eggs, salt, onion powder and Italian seasoning.
  6. Spread this mixture onto your prepared baking sheet or pizza stone in a thin, 12-inch circle.
  7. Bake for about 30 minutes until the crust is firm and crisp at the edges.
  8. If you plan to use veggie spread instead of sauce, start preparing this while the crust is cooking (directions found below).
  9. Top with all your favorites and bake again until your toppings are melted and/or properly heated through.

Directions for Veggie Spread:

  1. Using a cheese grater, shred your zucchini.
  2. Heat 2 tbsp of cooking oil over medium-high and add the shredded zucchini, stirring frequently.
  3. After about 3 minutes of cooking the zucchini add the sliced grape tomatoes. Note, the juices from the tomatoes will  make a paste like spread with the zucchinis. Cook for an additional 2 minutes until tomatoes start to wilt.
  4. Add in the sliced garlic and cook for an additional 30 seconds until the fragrant.
  5. Season with salt and pepper to taste.
  6. Remove from heat and spread on your crust as if it was sauce after the first 30-minute bake.
  7. Top with your favorites and enjoy!

* Photo is an original belonging to me

*Recipe adapted from Ralphs

 

 

 

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Gnocchi and Vegetable Soup

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My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said, when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.

Serves: 8

Time: 35 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 bunch of celery, rinsed and sliced
  • 1 lb bag of carrots, peeled and sliced
  • 4 cloves of garlic, chopped
  • 3 (32 oz) cartons of vegetable broth
  • 1 tsp Italian seasoning
  • 1 (15 oz) can of white beans
  • 6 oz baby spinach
  • 16 oz package of gnocchi
  • salt and pepper to taste
  • Parmesan cheese to sprinkle on top
  • crushed red pepper flakes to top

Directions:

  1. In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
  2. Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
  3. Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
  4. Dish the soup and top with Parmesan cheese and red pepper flakes.
  5. Serve and enjoy!

*Photo is an original belonging to me

Spinach Tomato and Sausage Skillet over Angel Hair Pasta

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I am not a big fan of super saucy dishes unless it is curry. I feel that when things are over sauced it takes away from the real stars of the dish. The big players in this one are spicy sausage and chunky style sun dried tomatoes. The combination of these two offers a degree of savory-sweet (with a kick). It is my favorite flavor combo making this recipe a new favorite in my Rolodex. If you are into bold flavor and a meal that will feed your family for a few days than give this dish a try! This recipe was adapted from a beautiful recipe blog called Julia’s Album.

Time: 35 minutes

Serves: 8

Ingredients:

  • 1 lb Italian Sausage (I went with spicy but refine to your own taste)
  • 8.5 oz jar of sun dried tomatoes julienne cut in oil (reserve the oil you will use it to cook)
  • a pinch (or more) of red pepper flakes. I tend to like things spicy and opted for upwards to three pinches. Tailor it to your taste
  • 6 Roma tomatoes, chopped
  • One bunch of fresh basil, chopped (I am aware that “one bunch” is incredibly vague so to clarify just buy a packaged bunch of fresh basil from your market’s produce section)
  • 8 oz fresh spinach
  • 5 cloves of garlic, chopped
  • salt and pepper to taste
  • 1 lb angel hair pasta (or whatever pasta you prefer)

Directions:

  1. In a large skillet heat the entire contents the sun dried tomato jar over low heat. Once heated up the temperature to medium and add the sausage and red pepper flakes. Cook until the sausage is no longer pink.
  2. Add Roma tomatoes, basil, spinach, garlic, and salt/pepper to taste. Toss this mixture gently to be sure that all veggies get coated with the tomato oil goodness. Continue to cook until the spinach begins to wilt. Then remove the skillet from heat and cover it.
  3. Cook your pasta per the packaging, drain and add it to your sausage and vegetable skillet. Mix it all together and plate.
  4. One extra and totally optional tip is to reserve some of the spinach (or buy extra) and add crisp spinach to the dish as you plate it. This adds color, nutrients and a wonderful crunch to the dish. I highly recommend.
  5. Serve and enjoy!

*Photo is an original belonging to me

 

Stromboli

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Pizza, in all its shapes and forms is always a welcome dish at our table. This blog has inspired me to experiment with pizza recipes. I’ve done freshly made dough, tested various toppings and have even tried grilling it. I’ve gotten so crafty that I realize I have skipped some very foundational pizza recipes. Here we have a Stromboli. It is easy and quick to make, and just as importantly, it is delicious. I chose to stuff this one with pepperoni and salami as the original recipe suggested, but obviously you can stuff it with whatever you like. I think next time I will attempt a spinach and artichoke variation with white sauce. This works well as a weeknight recipe if you use store-bought dough like I did. I was pretty impressed that it took at most 30 minutes to make this beautiful Stromboli. I will strongly suggest that if you are cooking for more than three people it would be wise to double the recipe. If you have little ones this is a fun recipe to get them involved in the kitchen. They can put the toppings on and even help you roll the Stromboli if you are brave. As always, I want to give credit to the original source of this recipe. I found this recipe at http://www.therecipecritic.com . I did make some variations to the original recipe, but I do recommend looking at the original to see if it fits your tastes better than my adaptation.

 

Makes: 1 Stromboli; approx. 6 servings

Calories: 387 per serving (keep in mind this is with the exact ingredients I used, and will change if you use different ingredients.)

Time: 30 total minutes -10 minutes prep; 20 minutes cooking

Ingredients:

  • 1 refrigerated thin crust pizza dough
  • 2 tbsp flour
  • 1 (14 oz) jar pizza sauce, about 1/2 cup for the Stromboli and the rest for dipping
  • 1 (3oz) package of dry Italian sausage
  • 1 (3oz) package of sliced pepperoni
  • 2 cups shredded mozzarella cheese
  • Parmesan cheese to taste, I only used a light sprinkling
  • 1 egg beaten
  • Garlic powder to taste, I only used a light sprinkling
  • Italian seasoning to taste, I only used a light sprinkling

Directions:

  1. Preheat oven to 400 degrees F.
  2. Sprinkle your working surface with flour and stretch out your pizza dough.
  3. Spread pizza sauce over the dough being careful not to get too close to the edges. When you roll the Stromboli it will be messy if you have sauce oozing out of the edges. You will not use the entire jar
  4. Sprinkle 1.5 cups of mozzarella over the sauce followed by a sprinkling of Parmesan cheese to your personal taste. Once cheese is laid start placing the pepperoni and salami.
  5. Roll the Stromboli length wise being careful not to tear the dough. Pinch the ends and place on a baking stone or cookie sheet seam side down.
  6. Brush the beaten egg over the top of the Stromboli, then slice a few little vents on the top. Distribute the remaining mozzarella cheese on top and finally sprinkle the garlic powder and Italian seasoning over the top (to taste).
  7. Bake for about 20 minutes or until golden brown.
  8. Let sit for a few minutes before slicing as it will be piping hot.
  9. Enjoy with the remaining pizza sauce for dipping!

*The photo is an original belonging to me

**Original recipe adapted from http://www.therecipecritic.com

 

Sloppy Joe Casserole

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If you look at my pinterest search history you will find that 90% of my recipe search terms are “casserole.” I love the convenience of throwing a bunch of tasty things into a baking dish and letting magic happen in the oven. This recipe is especially wonderful as it takes the flavor of a Sloppy Joe and maximizes it with a cornbread base. Talk about savory sweet, this dish is packed with flavor! I chop up a bunch of extra vegetables to add a bit of crunch (and nutrients too I guess) and it is a slam dunk. I adapted this recipe from http://www.bunsinmyoven.com

Serves:  10    Calories: 462.4 per serving     Time: 45 minutes

Ingredients:

  • 1 (8.5 oz) box of cornbread mix
  • 1 cup cheddar cheese, divided
  • 1/3 cup of milk, I used 2%
  • 1 egg
  • 1 (14 3/4 oz) can of cream corn
  • 2 (16 oz) cans of sloppy joe sauce
  • 2 tbsp butter
  • 1 sweet onion, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 1 lb ground beef
  • 1 bunch of green onions, chopped

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and grease a 9×13 baking dish
  2. Mix together the cornbread mix, 1/2 cup of the cheddar cheese, milk, egg, and cream corn.
  3. Pour this mixture into your baking dish and bake for about 15 minutes.
  4. While cornbread is baking melt the butter in a large pan.
  5. Sauté the onion and peppers for 3 minutes
  6. Add the ground beef and cook until it is no longer pink.
  7. Drain the fat from the pan. This is important because you don’t want this mixture to be too liquid-y.
  8. Add all but 1/2 cup of the sloppy joe sauce to the beef mixture and stir it all in.
  9. By now your cornbread should be done baking. Check for readiness with a toothpick (basically stab the cornbread with a toothpick once and if it comes out clean the bread is done).
  10. Puncture the cornbread with a fork to create little holes. Spread 1/2 cup of the sloppy joe sauce over the cornbread.
  11. Pour the beef mixture over the cornbread and spread evenly. Top with the rest of the cheddar cheese and return the baking dish to the oven for 15 minutes.
  12. Remove from the oven, let cool for a minute or two, top with green onions and serve.
  13. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.bunsinmyoven.com

BLT Chicken Salad

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Chicken salad, I’ve reached chicken salad status… To some this may seem like a stupid thing to consider a milestone, but entertain me for a second. I remember the days my mom was done with every single one of us kids because we were crazy. When it came time for dinner she had very little energy to put into making a big meal. One of her go to recipes was egg salad… Yes, it is as disgusting as it sounds. Hard-boiled eggs smothered with mayonnaise and some salt and pepper. I “yack” just thinking about it. It always made me wonder “how bad are we that she would actually feed this to us?” Nightmares still plague me about how she would sometimes send us off to school with an egg salad sandwich tucked into our lunchboxes. I made my own vow at a young age to never feed my future husband and child(ren) rotten-eggs-on-toast (egg salad). Chicken salad is a big deal for me because it is my go to “quick and easy” and it doesn’t suck. Sorry mom, kinda..

This recipe was inspired by a recipe I found on http://www.thegarlicdiaries.com. If you get the chance, please check out their beautiful website. They do the 21 day fix so if you are looking for recipes to fit your diet plan for the 21 day fix you will want to head over there right away. What drew me to the recipe is the BLT part of its title. Why have standard chicken salad when you can have BLT chicken salad?!  Not only is the recipe easy and delicious but we have a few days worth of left overs.

Serves: 8    Calories: 156.4     Time: 30 minutes

Ingredients:

  • 12 oz pkg of bacon, I used center cut bacon
  • 2 large chicken breasts, cooked and shredded
  • 3 roma tomatoes
  • 1 1/2 (5.3 oz) containers of plain greek yogurt
  • I head of romaine lettuce, chopped (yields approx 5.5 cups of lettuce)
  • OPTIONAL: Salt, pepper, dill to taste
  • OPTIONAL: toast, crackers, avocacos

Directions:

  1. Cook chicken and bacon.
  2. Chop up lettuce and tomatoes. Put chopped veggies into a large bowl with greek yogurt.
  3. Shred chicken and crumble the bacon.
  4. Add the meats and optional seasonings to the bowl and mix well.
  5. Scoop onto toast, crackers or like http://www.thegarlicdiaries.com suggested avocados! We grilled our avocados. If you wish to do the same just cut the avocados in half, remove the pit and rub them with olive oil. Season with salt and pepper and put the on the grill “cut-side” down. Grill until you get the desired char (only a few minutes at medium heat).
  6. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.thegarlicdiaries.com

Baked Jalapeño Popper Rolled Tacos

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I snagged this recipe from the Land o Lakes website. That’s right people I actually found a decent recipe off of a commercial brand’s website. I am willing to try my hand at anything inspired by jalapeño poppers. How could a recipe involving creamy, cheesy, spicy goodness go wrong?

These rolled tacos are amazing. There is really no other way to describe them. Their crispy baked shell add the perfect texture to a creamy filling. I went crazy with the jalapeños because we like spicy food so if you are not a big fan of heat I suggest using half of what this recipe calls for. These tacos are perfect for weeknights when time is tight as it doesn’t take very long to make. We finished with quite a few left overs, but keep in mind that only two of us were eating these. That said, if you have a larger family with older children you may want to double the recipe and stock your freezer with left overs. These are large rolled tacos, not your small 6 inch rolled street tacos. One of these with a side dish is more than enough to fill you up for dinner.

Makes: 10 rolled tacos     Calories: 295 per rolled taco    Time: 45 minutes

Ingredients:

  • 4 tbsp butter, divided
  • 2 tsp minced garlic
  • 1 1/2 cups cooked chicken, chopped
  • 1/4 cup of milk, I used 2%
  • 1 (8oz) package of cream cheese
  • 1 (12oz) jar jalapeños, drained and chopped finely
  • 1 cup shredded mild cheddar cheese
  • 10 flour tortillas

Directions

  1. Melt 2 tbsp of butter in a large pan. Add garlic and cook until fragrant (about 30 seconds). Add cooked chicken, milk, cream cheese and jalapeños. Mix together until the cream cheese is soft and all ingredients are well mixed.
  2. Turn off heat and stir in cheddar cheese.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. Spread a thin layer of the chicken mixture over one half of each tortilla and roll it up tightly. Place each rolled taco on a baking sheet with the seam side down.
  5. Melt the remaining 2 tbsp of butter and brush a little over each taco.
  6. Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
  7. Remove from the oven and let cool for a minute or two before serving.
  8. Serve with your favorite side dish and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.landolakes.com

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