Friday, July 31, 2009

Pizza with Fresh Tomatoes and Basil

Pizza with Fresh Tomatoes and Basil


· 1 tablespoon yellow cornmeal

· 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows

· 6 teaspoons extra-virgin olive oil

· 1 1/3 cups, grated pasteurized mozzarella

· 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices

· 1/4 cup grated Parmesan

· 1 large garlic clove, minced, optional

· 6 fresh basil leaves, plus extra for garnish

· 1/2 teaspoon salt


Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Pizza Dough:

· 1/2 cup warm water (105 to 110 degrees F)

· 2 teaspoons dry yeast

· 2 cups all-purpose flour or whole wheat flour

· 1 teaspoon salt

· 3 tablespoons olive oil

I like to add a little honey about a table spoon

Wednesday, June 24, 2009

my husband is demanding SANDWHICHES

Chicken Club Sandwich Image

Chicken Club Sandwich

  • 8 slices Nature's Pride Honey Wheat bread, toasted
  • 2 cooked boneless, skinless chicken breast halves
  • 8 slices turkey bacon, cooked until crisp
  • ¼ cup reduced-fat mayonnaise
  • 8 thin slices tomato
  • 8 lettuce leaves

Cut each chicken breast into four thin crosswise slices. Spread one side of each piece of toast with ½ tablespoon of mayonnaise. Top half of the bread with sliced chicken, two slices of bacon, 2 slices of tomato and two lettuce leaves. Place remaining toast, with mayonnaise side down, on top of lettuce. Put toothpick one inch from each corner of sandwich to hold it together. Cut sandwich in half

Harvest Ham Sandwich Image

Harvest Ham Sandwich

Makes four servings

  • 8 slices Nature's Pride Hearty Multi-Grain or 12-Grain Bread
  • ½ cup apple butter
  • 1 tablespoon coarse-grain mustard
  • 8 ounces thinly sliced lean cooked ham
  • 4 thin slices reduced-fat Swiss cheese
  • 1 medium apple, cored and sliced into thin wedges

In a small bowl, combine apple butter and mustard. Spread one side of each bread slice with apple butter mustard. Top half of the bread slices with ham, cheese, apple slices and the remaining bread slice with apple butter side down.

Mexican Wrap
Mix leftover cooked beans, shredded cheddar or Monterey Jack, chopped jalapeno chiles, chopped fresh tomatoes, salsa, sour cream, and chopped fresh cilantro in a wrap

Roast Beef Sandwiches with Horseradish Mayonnaise

  • 1/3 cup mayonnaise
  • 2 tablespoons prepared white horseradish
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

  • 1 12-inch section French-bread baguette, halved lengthwise
  • 8 ounces thinly sliced roast beef
  • 2 medium tomatoes, thinly sliced
  • 1 large bunch arugula, stems trimmed
  • Salami Sandwich Recipe

  • Ingredients
    3oz salami
    1oz lettuce
    1tsp mustard
    1tsp mayo
    1oz onion
    make a sandwich

    Chicken Sandwich with Roasted Peppers and Pesto

    Sandwich Assembly
    Spread 1 tablespoon pesto on 1 side of each slice of bread. Top 4 slices of bread with the marinated chicken. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down on top of the peppers

Monday, March 16, 2009

super duper easy pumpkin treat

these treats are not healthy. So I'm some what embarrassed to post about them. But I use this recipe for when Brock tells me five minutes before he has a group of people coming over.

All you need is.....
1 can of pumpkin 15 oz can
1 spice cake mix
1 cup of chocolate chips

Throw all the ingredients together and mix well. You can either make pumpkin cookies or pumpkin squares. Bake at 375   for cookies :7-10 min  squares in a 8 X 13 in pan for :25-30 min then you can frost them with cream cheese frosting yum yum enjoy.

Wednesday, March 11, 2009

Meat loaf beat loaf

I got that saying from "The Christmas Story" movie a fav at the milla milla's house. Also my siblings and I hated meat loaf and me being a veggie (vegetarian) never even wanted to look at it. So I had to convert to liking it because its one of my husbands favorite. This recepie is pretty healthy it has vegetables in it yum yum. 
Healthy meat loaf
Martha stewart everyday food
2 small carrots, chopped
2 celery stalks, chopped
1/4 medium onion
1/4 cup panko (or bread crumbs)
1 large egg white
3/4 pound ground beef
coarse salt and ground salt
1/4 cup barbecue sauce 

make your favorite mashed potatoes and gravy (my husbands favorite)

preheat oven to 450 degrees
in a food processor , chop carrots, celery, onion, and bread crumbs with egg white until smooth, about 1 minute. Transfer to a large bowle :mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.

on a foil-lined baking sheet: form meat mixture into a 6 inch-long loaf: brush with half the barbecue sauce. Bake until an instant read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.

serve with mashed potatoes and gravy and green beans. 

my journey of becoming a foodie

well It all began about 6 or 7 years years ago. My husband  and I were dating and well he thought there was no hope for my cooking. He knew marrying me would mean NO home cooked meals. But, he married me anyways.  So one night he came home from school and I cooked to his surprise and it wasn't from a box! (Side note) my mom cooked from a box or take out from a restaurant. The question of the night was not" what do you want for dinner", but "where do you want to go for dinner.") I got a good review from my husband he loved it(he is a very positive person). So I questioned him about it and asked," you truly liked it your not just saying it. " he really did and I kept cooking and he kept loving it. So really I owe all my confidence in cooking to my husband. So then my cooking lead me to being obsessed at finding a mouth watering recipe and then trying to make them healthy or cut out the sugar. After that I had so many people telling me to make a blog about my food I finally am. So now I give you my tried and true recipes.