Posts Tagged ‘pesto’
Did anyone happen to watch the OSU-Michigan and Alabama-Auburn games this weekend? Talk about intense! Rivalry games are always exciting but those two games kept me on the edge of my seat the entire time. Not only did we just barely hold off Michigan to win in the last minute, but Auburn took over Alabama with only 1 second! Guess who’s ranked #2 in the country now!? I’ll give you a hint – I am currently investigating tickets for the National Championship Game. Eeee!!! I am trying not to get ahead of myself as we still have to tackle Michigan State for the Conference Championship this weekend. Excited!! But I digress…
I rarely whip up homemade bread products but lately I’m a human bread machine. Outside of the normal occurrence of pizza dough, in the past few weeks I’ve made gluten-free corn bread muffins, peanut butter cinnamon rolls, Greek yogurt-rosemary rolls, and cranberry-walnut oat bread. Continuing this trend I made a loaf of Italian bread and even braided it so it looked fancy, then took it a step further and made garlic bread out of it. With a little bit of pesto mixed into the garlic mixture, it was as good as it gets. I failed to take a picture of the finished masterpiece, but trust you know what garlic bread looks like!
One year ago: White Chocolate Cranberry Shortbread Cookies
Two years ago: Cauliflower Pizza Crust
Every day is a battle to actually prepare a meal at dinnertime for myself instead of opening a blue box of mac and cheese or swinging by Taco Bell. I am actually impressed by only caving once thus far. Oddly enough I spruced up that blue box by topping it off with some lentil soup and fried okra. That is what happens when you are hungry and rummage through the pantry and freezer for random items. Oddly enough it was quite delicious and I may have to do it again the next time I cave.
But on the days I do manage to cook it is rarely anything that takes more than 30 minutes of preparation. And yes, this recipe today falls into the category. It may look fancy and difficult but the hardest part is slicing the eggplant, unless you’re smart and pull out your mandoline (I own one but always forget). The next hardest part? Not eating the entire pan by yourself in one sitting. The creamy pesto was freaking amazing and I wanted to bathe in it.
On one of my most recent adventures to Nashville, I (of course) stopped in to Trader Joe’s to stock up on old and new favorites. This particular journey I found myself flinging all kinds of newly found items into my shopping cart. One item that became a projectile happened to be dried mini cheese ravioli. Just like a girl, I got all excited over their small cuteness.
Once I got them into my kitchen I found I couldn’t just throw them into just any old sauce – they were just too special. So I made a creamy pesto sauce by mixing pesto and Greek yogurt together and tossed in some roasted asparagus, garlic, and sun dried tomatoes. Roasting vegetables has become my go-to vegetable cooking method and the combination definitely did the mini raviolis justice. But feel free to use regular (less exciting) sized ravioli if you cannot find minis.
To make up for yesterday, I am giving you a skinny chicken pasta dish for dinner tonight. That way you won’t feel guilty about all those cookies you will then eat for dessert! For those of you who did not make an eating-habit resolution (like myself), you still need to make this. It’s always a good time to eat something healthy AND delicious.
I’m at a loss of what else to say, because after two weeks of mental freedom I am back to the grind getting ready to set up more 12 hour experiments while attempting to write up two papers to be published on my research and then my dissertation in time to graduate this spring. Eeeek! Hopefully the food juices will not run completely dry inside of my brain in the meantime.
One year ago: Sweet ‘n’ Spicy Hawaiian Pizza
Remember how I mentioned I wanted to make something else with the leftover arugula pesto on Monday? Well here it is! It’s another pasta dish, but this has white cheddar int it – one of my favorite cheeses. While preparing and practicing my presentation for my committee meeting today, I was in serious need of some comfort food. White cheddar macaroni and cheese was already super comforting by itself, but the addition of the pesto added great flavor. I even served this mac and cheese with some chicken sausage. It’s an adult version of hot dog mac and cheese.
My meeting is at 10am central today. Here’s to hoping I will be super relieved and happy when I talk to you tomorrow!
With cooler temperatures creeping up on me, I am desperately trying to use up all the basil leaves left on my basil plants before they start to freeze off at night. It will likely result in a freezer-full of pesto because new ones sprout up when I’m not looking. Any other basil-utilizing suggestions?
Of course I couldn’t freeze all of the pesto, so I made these lasagna rolls that I had bookmarked long ago. The homemade pesto in this was essential for me. Even though I’ve never made this recipe with store-bought pesto, I could definitely tell that there was fresh pesto rolled up in there. Good thing I have a stock-pile of homemade pesto to last me through the winter so I can make these lasagna rolls again. Maybe I’ll venture into the world of homemade lasagna noodles next time. Look at me living on the edge .
Also, don’t forget to add you favorite brownie/bar recipe to the #BYOBrownies link up party!
Warning: These meatballs require 2.5 hours of baking time. And having the oven on at all, let alone that long, during these hot summer days seems like borderline insanity. Which is why I baked these in the morning over the weekend and had them for lunch, before the temperatures rose up too high for my A/C to successfully ward off from entering my apartment. However, any spike my A/C bill was worth it to produce these tender, flavorful meatballs. And yes, I am still the very broke grad student who just paid a $500 deductible for car repairs. Sometimes I fail at being frugal when I comes to delicious food.
But I am getting a break from the heat this week. The highest high predicted for the next 7 days is 88 which is almost twenty degrees less than what I’ve been plagued by for the past month. Hooray!
In other hot-weather-related news, I bought a slip ‘n slide at Target for $4.91. Best $5 purchase ever?! I thought so too. Now to convince a friend with a yard and hose to let me frolick around…
Ask and you shall receive. On my last pizza post, many of you left comments to keep the pizzas rolling so here’s this week’s installment! This time I’ve made a recipe I found on Bev Cooks awhile back. You make a pesto using spinach leaves for the sauce, and top it off with red pepper, Italian sausage and of course Mozzarella cheese. It’s a pretty fantastic little dance of ingredients. And they certainly look good together too!
Of course as with all of my pizza recipes, you do not need a stone and peel to make pizza at home. Just cook it on a pizza pan or cookie sheet as you prefer, but I am convinced that the crust comes out as pure perfection when using a stone. So you really should get your hands on one sooner rather than later. Probably my favorite kitchen item ever. And I am sure you can tell how well-loved it is by it’s stained appearance in pictures.
By the way, is anyone shocked that I rate every pizza I make as 2-3 servings? Maybe I am just a fat kid but there’s hardly a pizza made in my kitchen that ends up producing more than 3 servings. Maybe I cut my slices too big, but I don’t care O:-).
Sometimes my pizza toppings are composed of a random array of things found while digging through the junkyard that is my refrigerator. Those pizzas don’t regularly manage to find their way onto this screen, but once in awhile I create something worth repeating beyond the realm of simply using up leftovers. With the amount of pizza eaten in my kitchen, one is bound to squeak out every once in awhile.
This is another one of my pasta-dish-gone-pizza recipes. The first was the Cajun Chicken Alfredo Pizza, inspired by none other than my Guiltless Cajun Chicken Alfredo. But instead of cajun seasoning and broccoli, you have spinach and pesto with your chicken alfredo pizza. Isn’t coming up with new pizzas fun? I remember when choosing between pepperoni or just cheese seemed like a difficult choice. Now the topping options are endless and I must try them all!!
One year ago: Cake batter Fruit Dip
CHICKEN & SPINACH ALFREDO PIZZA
1 recipe thin-crust pizza dough
2 Tbsp basil pesto
1/2 cup Alfredo sauce
1/2 cup cooked shredded chicken
1 cup fresh spinach
1/2 cup Mozzarella, shredded
1/4 cup Parmesan, shredded
- Preheat oven to 400 degrees with a pizza stone placed on the center rack for 15 minutes.
- On a cornmeal dusted pizza peel, roll out the pizza dough. Spread the pesto and Alfredo sauce over the dough within 1/2 inch of the edge. Top with chicken pieces, spinach and sprinkle cheeses over top.
- Shimmy off the pizza peel onto the preheated pizza stone and bake for 12-15 minutes or until crust is golden and cheese is bubbly.
Source: The Spiffy Cookie original
Ever order a pizza but start with a salad, convincing yourself it will prevent you from eating too much pizza? That never works for me. I will still annihilate half by myself, so I would’ve consumed less calories without the
stupid healthy salad . Maybe putting the salad on the pizza is the way to go.
Caesar salad was actually the first salad I ever liked. Probably because it has the least amount of vegetables in it and I used to despise all vegetables besides carrots, corn and potatoes (as if they counted as a veggie). Green things were very much absent from my diet growing up, but boredom of the food selections of my undergraduate meal plan that met my picky-eating ways forced me to dive into the actually very expansive options available (oh the benefits of going to a gigantic school).
But back to talking about this pizza topped with Caesar salad. It is cooked with a pesto sauce base and topped with Mozzarella, Paremesan and chicken. Then once out of the oven, you assemble the rest of the salad right on top! A little drizzle of dressing and some extra shredded Parmesan, but leave off those croutons because you will find them transformed into a pizza crust.
One year ago: Apple Harvest Oatmeal
CHICKEN CAESAR SALAD PIZZA
Serves 3 to 4
1 recipe pizza dough
1 Tbsp olive oil
2 Tbsp basil pesto
1/2 cup cooked chicken, cut into bite-sized pieces
1 cup shredded Mozzarella
1/4 cup shredded Parmesan, plus more for garnish
2 cups leafy romaine
1 Roma tomato, sliced
1/4 cup light Caesar salad dressing
- Preheat oven to 425 degrees with a pizza stone placed on the center rack for 15 minutes.
- On a cornmeal dusted pizza peel, roll out the pizza dough. Spread the olive oil and pesto over the dough within a 1/2 inch of the edge. Top with chicken pieces and sprinkle cheeses over top.
- Shimmy onto the preheated pizza stone and bake for 10-12 minutes or until crust is golden and cheese is bubbly.
- Allow pizza to cool slightly then top with romaine, tomato and dressing. Add additional Parmesan is desired.
Source: Inspired by Mellow Mushroom’s “The Caesar!” pizza.