Homemade pizza is one of my favorite things to make for dinner. The obsession first started with the novelty of making my own pizza in whatever shape or size you desired (at one of my birthday parties there were elephants, butterflies, monkeys, etc). Then came the endless possible combinations with different sauces, cheeses, and toppings. Finally there were the different kinds of dough. It started out simple enough with regular, thin, and whole wheat, but then morphed into more creative outlets such as stuffed crust, garlic bread crust, garlic dough, rosemary beer dough and even Greek yogurt dough. While most people are debating between sausage or pepperoni, I am still trying to decide on the base let alone the toppings.
To make my life even more difficult I created another new dough option, spinach dough just in time for St. Patrick’s Day. Although pizza doesn’t normally come to mind when thinking of this holiday the green color couldn’t be more perfect, accomplished by adding pureed spinach to my regular pizza dough recipe. It’s also a sneaky way to trick any kids nearby into eating a little spinach because it adds more color than flavor, and what kid doesn’t enjoy oddly colored food? Just tell them it’s food coloring ;-).
This dough could also be used to make a Christmas pizza – red pizza sauce and Mozzarella cheese on top of a green dough. Heck you could use supreme pizza toppings and dub them “ornaments”. Haha oh I’m so witty. But since we don’t want to rush off into winter now that we’ve finally caught a glimpse of spring, stick around for Wednesday when I’ll tell you how to make a “Leprechaun Pizza” using this spinach pizza dough, pictured below.
Complete recipe roundup for St. Patrick’s Day. With your favorites corned beef and cabbage, as well as some new fun ideas such as Guinness Bread and Hidden Pot o’ Gold Cupcakes!
I get excited to cook for St. Patrick’s Day every year. Usually I cook up a vat of food an invite all my friends over, and not only is it a colorful holiday but I get to mix alcohol in every aspect of the meal from bread, to meat, and even infused desserts. Last year I made the cutest cupcakes ever, shown above, which I dubbed “Hidden Pot o’ Gold Cupcakes” as they have a golden core hidden beneath a rainbow. Wanna know what I have hidden up my sleeve this year? Stay tuned throughout this week leading up to St. Patrick’s Day as I will be posting new recipes every day, and subsequently adding them to this list.
One year ago: Cheesy Chicken Quesadilla Pie
Two years ago: Chicken Caesar Salad Pizza
Three years ago: Apple Harvest Oatmeal
APPETIZERS & SIDES
- Guinness Bread with Honey Butter (pictured)
- Roasted Cabbage Wedges with Smoked Paprika
- Roasted Cabbage with Lemon
- Beef with Barley Soup
- Cheddar Baked Potato Soup
- Corned Beef with Blackberry Mustard Glaze
- Corned Beef with Honey Marmalade Mustard Glaze
- Hoisin Glazed Corned Beef (pictured)
- Split-Pea Soup
- Brownie Covered Oreo Pops (use yellow-creme filled Spring Oreos and festive sprinkles)
- Cream Cheese Spritz Cookies (with shamrock press)
- Gluten-Free Green Velvet Cake Balls
- Hidden Pot o’ Gold Cupcakes (pictured)
- Irish Car Bomb Brownies
- Irish Car Bomb Mini Cheesecake Bites
- Key Lime Greek Yogurt Pie
- Red Velvet Cream Cheese Swirl Brownies (use green food coloring)
- Red Velvet Crème Brulee Cupcakes (use green food coloring)
- Red Velvet Molten Lava Cakes (use green food coloring)
- Red Velvet Rice Krispie Treats (use green food coloring)
- Red Velvet Shortbread Cookies (use green food coloring)
- Red Velvet Whoopie Pies (use green food coloring)
- Stuffed Red Velvet Truffles (use green food coloring)
- Sweet Swirl Cookies (use green and yellow/gold food coloring)
This light and fluffy key lime pie is a great variation from the original. A homemade graham cracker crust holds a light and fluffy whipped cream-Greek yogurt filling with a perfect green color and tropical lime flavor.
With Mardi Gras behind us it is time to focus on yet another holiday – St. Patrick’s Day! This holiday is one of my favorites to cook for so prepare yourself for plenty of green and rainbow colored foods to feast your eyes upon. However, as you know I am not a fan of minty foods so there will be no shamrock shakes or grasshoppers. Thankfully there are plenty of other delicious green things to distract you from the absence of mint. For starters, how about this Key Lime Greek Yogurt Pie? I took your favorite key lime pie and made fluffy with the use of frozen whipped topping and lighter with Greek yogurt. Don’t be surprised if this serves less than 8 people, it disappears quick!
Side-dishes are not my forte. Not that I dislike side dishes, quite the opposite in fact, but when I am cooking an entree it’s hard for me to find the motivation and energy to also cook a side-dish (other than steaming some vegetables). But there does exist side-dishes which do not take a whole lot of effort and are more inspiring than frozen vegetables. This creamy brussels and corn side-dish is quickly prepared and only uses on pan. Some of you may have spied this side-dish sharing a plate with the Amaretto-Maple Glazed Pork Chops I posted on Monday. Make the Brussles while the pork is in the oven and all of this can be yours!
One year ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce
Two years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
Happy Mardi Gras! Start the celebration with these whole wheat cinnamon rolls, cinnamon pecan filling and cream cheese icing. Decorated like a king cake with green, purple, and yellow sprinkles and a hidden plastic baby.
With the coming of yet another snow storm, I figured many of you were in need of a sweet comforting breakfast option today. Even in east TN the temperature dropped 40 degrees in less than 24 hours and there were even snowflake sightings. I think Florida is yet again the only state to be spared the wrath of the polar vortex.
One year ago: Banana Bread Cinnamon Rolls
When I packed up most of my belongings into a POD, I had all kinds of food and drinks for those who came to help: cookies, pizza, ranch pretzels, candy, juice, pop (yes pop), and liquor. Drinking liquor while moving heavy boxes and furniture is a fantastic idea, isn’t it? Okay maybe not large quantities of it but I did have several more than half-empty bottles of liquor that I was in no mood to put in a box and move, so I told my my friends to drink up or at least take it with them when they left.
There were however a couple select bottles that I did keep and brought them with me. Such as a new bottle of Patron silver, several bottles of wine, and the remnants of Disaronno. Now, my parents do not drink alcohol except on the rare occasion but that didn’t stop me from getting excited by the idea of making pork chops with an amaretto glaze.
It’s been a long time since I’ve cooked pork chops, but these were the most tender and juicy pork chops I have ever had. I’m not sure if it was pounding the crap out of them with a meat mallet that did it or the cooking method, but either way they were fantastic. And in case you didn’t think it could possibly get any better, they were also smothered in a amaretto-maple glaze. Winner winner
chicken pork chop dinner.
I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.
While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)
Two years ago: Birthday Cake Oreo Cheesecake Cookies
Most of you are super excited for another week to finally be over and are looking forward to the weekend. For me every day is the weekend so it’s just another day, in a good way. I actually do have weekend plans though, as I am going to see a play on Sunday with my parents called The Trip to Bountiful. It has received great reviews so I look forward to seeing it. Guess that means I will miss the Academy Awards… oh well.
One thing to look forward to once your weekend is over is Mardi Gras! Also known as the perfect excuse to drink on a weekday (along with Cinco de Mayo, July 4th, St. Patrick’s Day, life, etc.). After compiling this roundup it became evident that I need to work on my stock of Mardi Gras recipes. Only
twelve fourteen!? Disgraceful. Evidently my taste buds don’t celebrate this holiday as much as the others. At least the recipes I do have are keepers, and I’ll be posting at least one more by Tuesday.
One year ago: Perfect Potatoes Au Gratin
Two years ago: Homemade Almond Butter
Three years ago: Over Easy Breakfast Bagel Sandwich
- 90-Minute Whole Wheat King Cake Cinnamon Rolls
- Bananas Foster Pancakes (pictured)
- Banana Pecan Waffles
- Gluten-Free Bananas Foster Muffins
- King Pancakes
- Cajun Chicken Alfredo Pizza
- Cajun Mac & Cheese
- Guiltless Cajun Chicken Alfredo (pictured)
- Red Beans and Rice
- Stovetop Cajun Chicken Mac and Cheese
- Bananas Foster Cream Pie
- Bananas Foster Mini Cheesecakes
- Gluten-Free Green Velvet Cake Balls (pictured)
- Mini Bananas Foster Ice Cream Pies
This cookbook was compiled by a New Orleans newspaper, as it became a post-Katrina swapping place for old recipes that were lost in the storm. With 250 authentic recipes including their background stories, this cookbook contains the very best of New Orleans cuisine. Seems like a great cookbook choice for this month, especially with Mardi Gras next week.
I decided to divide up the bananas foster ice cream into six individual mini pies. They were really easy to make: just scoop the ice cream into the pie crusts, freeze, and right before serving you whip up the bananas foster. My parents had never actually had bananas foster before and they really enjoyed their pies. Just make sure to serve immediately as that hot bananas foster starts melting the ice cream!
Don’t miss out on the fun, join us for next month! Click on over to the Facebook group page to sign up.