Posts Tagged ‘pesto’
Need rolls for a dinner party of two? Use this small batch recipe to make 4 soft rolls coated in butter, herbs, and Parmesan cheese.
I hope everyone has had a great weekend, I know I sure have. Came home to flowers and Red Velvet Oreos on Friday followed by dinner at the Explorer’s Club. Then Saturday cooked dinner at home to avoid the masses. And it gave me an excuse to recreate a fantastic meal I had in Seattle.
After Peabody shared a recipe for caramelized root beer short ribs and then Kita made oven roasted fall veggie risotto (both inspired by one of our meals while in Seattle), I knew the two were going to happen in my kitchen as soon as possible. It just happened to conveniently land on the weekend of Valentine’s Day. I thought about making my rosemary mac and cheese to go with it (which was another Seattle-inspired recipe) but instead went with a small batch of rolls. Roll them in butter, pesto, and Parmesan and it’ll be more than just a regular old dinner roll.
Two years ago: Meyer Lemon Blueberry Baked Oatmeal
Three years ago: Caramelized Chicken with Jalapeno Cream
Turn your pizza into a Christmas wreath with the help of refrigerated crescent roll dough. Stuff with your favorite pizza toppings for a tasty and festive appetizer.
When it comes to making homemade pizza I’m all about homemade pizza dough, as made evident by the many different pizza dough recipes I have shared. It’s just too easy! In the time it takes my oven to preheat, the dough has risen. However, I have yet to try my hand at homemade crescent dough – now that intimidates me. So to make this festive pizza ring resembling a Christmas wreath I went ahead and bought 2 cans of refrigerated dough.
This Christmas wreath pizza ring would be a great idea for a holiday party. I brushed it with pesto to give it a green hue and cut the bottom of a bell pepper out to look like a red ribbon. Inside it’s stuffed with cheese, pizza sauce, and three meats: pepperoni, Italian sausage, and prosciutto. Place a bowl of pizza sauce in the middle and it’s ready for the table!
One year ago: Eggnog Snickerdoodle Blondies
Treat yourself with your own personal breakfast pizza. A whole pita topped with pesto, mozzarella, bacon, and a fried egg.
I love college football, it’s full of so many surprises. Part of the tension and excitement yesterday was due to Ohio State’s battle against Minnesota and while I enjoy a close game it still made me nervous and had several outbursts. But once that win was clinched I sat back to watch the rest of the games unfold and there were definitely plenty to pick from. I can only hope that due to a few choice upsets, Ohio State’s potential to get into the college football playoffs has increased.
But I digress for the sake of those of you who could care less about college football.
Make your own personal breakfast pizza using a pita! I’ve posted a pizza for one recipe complete with a mini from scratch pizza crust in the past, but today I made things simpler by throwing Breakfast-y toppings onto a pita. This would also work on a bagel or English muffin. My favorite part of course was the oozy egg yolk.
One year ago: Chocolate Peanut Butter Cookie Dough Roulade
Two years ago: Tortellini with Guiltless Pumpkin Alfredo
Three years ago: Butternut Squash Lasagna
This pizza may have a long name but it’s nothing to be afraid of and if you haven’t tried mascarpone on pizza before, you are seriously missing out!
Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).
P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.
One year ago: Lattice Chicken and Sweet Potato Potpie
Summer nights are coming to an end. Get ready for cooler temperatures with this hearty slow cooker minestrone soup.
While I like to use my slow cooker year round, now is the time of year when slow cookers typically are used most. Not only has school started for those of you who are students or have kids but the temperatures are starting to decline. As such, the demand for easy weeknight dinners has increased and warm soups/strews are becoming more appealing. I may no longer be a student and do not have kids, but I can still appreciate a comforting soup on a cool night (whenever those decide to get here in TN).
Red Gold was nice enough to send me some of their tomatoes to play around with in my slow cooker. I figured since we are on the verge of summer and fall why not make a soup that takes advantage of the remaining summer produce? This minestrone is almost like the kitchen sink of soups, made with cannellini beans, onion, carrot, celery, zucchini, spinach, rosemary, pesto, and a can of Red Gold’s petite diced tomatoes with garlic and olive oil. Just wait until those aromas smack you in the face upon arriving home after it cooked all day, you’ll want to dive right in there.
I also happen to have a Red Gold Apron to giveaway to one reader. To enter use the Rafflecopter at the end of this post and answer the prompt in the comments section. But wait, there’s more!
Red Gold is hosting a “Red Gold 2-a-day Crock-Pot Give-a-way” running from today September 17 through October 8 on their Facebook page. As the promotion title suggests, they will be giving away two Red Gold branded Crock-Pots every day during for three weeks. Click over to their Facebook page to enter: https://www.facebook.com/RedGold.
One year ago: Pumpkin Spice Pizzas
Oven-fried chicken with prosciutto, arugula and a guiltless pesto-asiago cream sauce aka a lighter version of the popular dish “Chicken Bellagio”.
Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off. I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I think too darn much, especially when it involved life decisions.
In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY but apparently it is also a very popular dish at the Cheesecake Factory. Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes!
One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole
This quick and flavorful dip is perfect for crackers or any of your favorite vegetables. Feta, cream cheese, Greek yogurt, and pesto are blended together and topped with roasted red pepper.
Yesterday was the grand opening ceremony for the new pickleball courts. There was music, hot dogs, cookies, lemonade, ice cream, clowns and a lot of pickleballs flying around. But beforehand I played pickleball on the old courts and actually some tennis too! It had been a very long time since I last played tennis and it was completely disorienting. I felt like a miniature person because pickleball really is a miniature version of tennis – everything felt huge. Tennis courts are much bigger, the net is a little higher, the racket is bigger than a paddle, and tennis balls bounce a lot higher than pickleballs. Of course the worst part was realizing I am no longer as good as I was in highschool and college. Apparently not playing for a few years will have that effect, who knew? I wonder if I can keep up with switching back and forth between the two sports though. May be difficult if only for time constraints.
If you couldn’t tell I am not having a hard time enjoying all this time off post-grad school. I did start working part time at the gym to help pay the bills but otherwise I am still living the retired life. Another perk of this situation is all the opportunities to cook. If I am not cooking dinner for my parents, I am whipping up a dessert or appetizer for their friends who come over for various game-nights. Since healthy options are always welcomed with this crowd I dished out this feta dip served with veggies.
Try out these Caprese salad bagel bites at your next gathering. Mini bagels are stacked with pesto, fresh mozzarella, and a slice of tomato, then baked, and finished off with a drizzle of balsamic glaze.
I recently told you about how I am working on bagel bite ideas for the cafe my friends are opening called Table Top Board Game Cafe (soon to be in West Cleveland, OH). Today I am sharing my second creation – Caprese Salad Bagel Bites. It may not be the most unheard of idea, but it certainly is delicious. I had to make them twice because I ate them too fast before ensuring I got a good photo.
If a leprechaun ordered a pizza, this is what it would look like. Green spinach crust, pesto, mozzarella, goat cheese, and four-leaf clover bell peppers.
St. Patrick’s Day is a whirlwind of corned beef, rainbows, green food, and Guinness. This recipe is no exception from that list, with a green spinach pizza crust, topped with green basil pesto, mozzarella and goat cheese, followed by green and yellow bell peppers cut to look like four-leaf clovers. I actually tried to find green cheese but decided the white was a nice contrast for the appeal factor.
Using half the spinach pizza dough, this recipe makes one medium pizza. If you want to use it all, make a larger pizza or two medium ones but make sure to double your toppings. Or you could make dinner rolls with the other half. How about cheese stuffed spinach dinner rolls?
In other news my pizza stone and peel are just big enough to make a 13-inch pizza (therefore making this one medium pizza). Although I do have a 16-inch pizza pan, I am now in the market for a 16-inch or larger pizza stone and peel. Because pizza stones rock. If you don’t already own one I strongly suggest adding it to your wishlist. Assuming you like to make homemade pizza on a regular basis.
My cat Brady lost his mind upon seeing me yesterday. My parents said they had only caught sparse glimpses of him since they released him into the basement a week ago, but the second I opened the door he came flying. This cat knows the sound of my footsteps, it’s crazy. Now that he knows I’m here he meows at the basement door until I come to hang out, which means many posts will be written down here (this one included) with him purring loudly at my side. Such an attention whore. I just hope he doesn’t meow too long at bedtime or else I’ll end up sleeping down here on an air mattress.
I love having homemade pesto in the freezer. The freshness of homemade basil year round! I actually made and photographed this almost a year ago, which is very evident to me now that I’ve been enjoying a fancy camera and paying more attention to lighting (I’m digging into the bottom of the barrel because I haven’t been in the kitchen with the move). But I digress. These little lasagna stacks are made easy by using wonton wrappers instead of traditional lasagna noodles and you can layer whatever you want between them. I used alternating layers of pesto and sausage marinara.