Entrees

Poblano & Chicken Grilled Pizza with Avocado

Big news, people!  We have been making a LOT of grilled pizza recently (like, this is one of at least 3 recipes I’m got waiting for you!!).  AND I finally found a crust recipe that’s easy and fast enough to whip up in about an hour (that includes the rise, oh yes it does)…I just need to track it down again (coming as a separate pose next week).  For this pizza, I actually had a refrigerated crust in the fridge (because I was THAT skeptical that the hour-crust would work out when we were having people over for dinner), so we went ahead and used it.  Also in big news, Branden informed me that he liked the easy, inexpensive home-made crust better than the refrigerated one – you don’t understand, he prefers Pillsbury Grands (okay, so they are kind of good in their weird, processed way) over my homemade buttermilk biscuits so this is a really big deal (and a money saver!).

But on to the pizza…we had some weird leftovers in our fridge last week that I morphed into this amazing creation that I’m going to intentionally make again.  I had pepper jack cheese, goat cheese, half of a rotisserie chicken (I LOVE these things, sooooo much flavor!), a poblano pepper, some ripe avocados, limes that were going to look a bit funky in the next day or so, and that darned pizza crust.  OBVIOUSLY having the pizza crust, these misfits were doomed to top it.

Branden was nuts about this pizza (and I’ll admit, I loved it too)!  There’s gooey, spicy cheese, crispy, garlicky crust, flavorful rotisserie chicken, creamy goat cheese, spicy poblanos, and cool avocado…heaven, anyone?  I saw a rendition of this on Pinterest (and yes, I clearly have a problem) and just went hog wild with it.  I’m just at a loss for words on how to describe this thing, but trust me when I say that all the flavors came together in an amazing way.  All of the flavors are so vibrant but they’re not beating each other up for attention – a perfect harmony.

Now here’s a question for you?  What’s your favorite pizza topping?  What’s the weirdest thing you’ve ever thrown on top of a pizza?  I had kimchi on a pizza once and was NOT a fan…

  • 6 TBS extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 tsp. ground cumin
  • Salt and pepper
  • 2 large poblano chiles, quartered and seeded
  • 2 medium red onions, peeled and cut into 16 wedges
  • 1 Pizza Crust (refrigerated or other)
  • 1/2 c. store-bought salsa verde (I used this one by Guy Fieri)
  • 1 1/2 c. pulled rotisserie chicken (I buy these already cooked in the deli section of the grocery store)
  • 3 c. (10 to 12 oz.) coarsely grated pepper jack
  • 3/4 c. (about 4 oz.) crumbled goat cheese
  • 1 large ripe hass avocado, sliced thin
  • 1/3 cup chopped cilantro
  • Lime wedges, for squeezing
Preheat a grill to 500 degrees . In a small bowl, mix together the extra virgin olive oil, garlic and cumin; season with salt.
Place the chiles and onions on a baking sheet; brush with 2 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the chiles and onions to the baking sheet. Cut the chiles into 1/4- to 1/3-inch strips.  (You can also do all of this in a baking pan under the broil for similar results.)
Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate.
Cover the grill and cook until the crust begin to bubble and brown, about 3 minutes. Remove the crust from the grill.  Invert the crust flat side down onto a baking sheet. Brush the crusts generously with the cumin oil. Spread the crusts with the salsa verde, then top with the pepper jack, chiles, chicken, and onions. Transfer the pizza carefully back to the grill. Cover and cook until the cheese melts and the bottom of the crust is browned, 2 to 3 minutes.
Off the heat, top the pizza with the goat cheese, avocado and cilantro. Serve with the lime wedges.
Adapted from Rachael Ray
Categories: Entrees, Mexican, Recipes | Tags: , , , , , , | 2 Comments

Slow Cooker Coconut-Banana Oatmeal

Coconut, bananas, and oatmeal, OH MY!!  And guess what – this really isn’t all that unhealthy either (as long as you don’t go too nutz-o with yummy toppings…which might actually be worth the calories if you ask me).  This is one of those really simple breakfasts that easy for a crowd, or yourself, I won’t judge you.  We’re talking, throw everything in the slow cooker, give it a good stir, turn that puppy on low for 8 hours, and BAM: Breakfast!  This is even fun group food because everyone can make it their own!!  Lay out toasted coconut, sliced bananas, chopped nuts (maybe peanuts or macadamia nuts), maple syrup, coconut milk, maybe some peanut butter (we always put peanut butter in our oatmeal when I was a kid…am I the only one that really enjoys this??) and the list goes on!  Slumber party!

So this is goooood.  Creamy, banana-y….delicious!  You will honestly feel like you’re eating something really bad for you, but this has got fiber, protein, potassium, the whole bit.  And I KNOW I’ve mentioned this before, do not, do NOT use fat free coconut milk (the stuff is gross and flavorless) – low-fat is decent and still less fattening than full fat.  If you’re looking to indulge, by all means, get full-fat!!

What are you waiting for?!?  Invite some friends over for a slumber party and serve them this party in a bowl for breakfast – you won’t even lose sleep or miss out on any party action prepping it!  WIN!

Enjoy!

  • 2 medium ripe bananas, sliced (approx. 2 cups)
  • 2 (14 oz) cans light coconut milk*
  • 1/2 cup water
  • 1 cup steel cut oats
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker. Stir, cover, and cook on low for 7 hours (it is going to look NASTY when its done and before you stir it – have no fear!!). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Recipe from The Yummy Life

Categories: American, Breakfast, Entrees, Recipes | Tags: , , , , | 1 Comment

Mediterranean Turkey Burgers

So I MISSED Memorial Day.  I didn’t miss it in the sense that I lost track of time and completely forgot about it – no, I missed it in the sense that I had 4.5 days from work and got totally lost in my vacation bliss.  Seriously, we spent most of the weekend outdoors and grilling out for dinner EVERY night (that was the only must in our daily agendas).  It.  Was.  Wonderful.

So, I didn’t get this to you in time for Memorial Day Weekend festivities, but its okay, because SUMMER JUST STARTED! Hip, hip hooray!  Keep those grills hot, my friends – I’ve got lots of grilling recipes for you this summer!  This one is excellent and a healthier alternative to beef burgers this summer.  The light and fresh Mediterranean flavors are awesome for summer – serve with a glass of Sauvigon Blanc and some Grilled Greek Potatoes (coming soon).

Anywhosers, I had some leftover baba ganoush and decided we needed something else to eat it with besides Naan (don’t get me wrong, I LOVE Naan, but I probably shouldn’t make a meal out of it multiple days in a row).  These were awesome and the baba complimented the flavors of the burger perfectly – I mean, I did design it that way so I’m glad it worked!

So spice up your summer cookout and make you some Mediterranean Turkey Burgers…STAT!  Enjoy!

  • 1 lb. lean, ground turkey
  • 1 red bell pepper
  • 3.5 oz. crumbled, soft goat cheese
  • Juice of one lemon
  • ¼ tsp. salt
  • ¼ tsp. ground cumin
  • ¼ tsp. ground oregano
  • ½ tsp. dried thyme
  • ½ tsp. onion powder
  • 1 clove of garlic, minced
  • ½ c. fresh baba ganoush
  • Naan
  • Lettuce leaves, optional

Under the broiler, roast the red pepper until charred.  When cool enough to handle, remove skins, julienne and set aside.

In a large bowl combine goat cheese with lemon juice, salt, cumin, oregano, thyme, onion powder, and garlic.  Add in ground turkey and mix well.  Divide into four even patties and allow to sit in the fridge 15 minutes before grilling over medium heat until cooked thoroughly.

To serve, spread baba ganoush on naan, top with lettuce, burger, roasted red peppers, and an additional piece of naan.  Serve immediately.

Categories: Entrees, Greek, Recipes | Tags: , , , , , , | 1 Comment

SUCCESS: Coconut Chicken Curry!

Okay, so if you have ever visited or lived in Athens, Ohio, you hopefully have had the pleasure of eating at Salaam, a Middle Eastern restaurant that is absolutely incredible!  When I first moved to Athens, Salaam was an eclectic hookah bar in the basement of a building in an alley that happened to serve the best food.  A year or two later, the state of Ohio passed a smoking ban (which I actually really appreciate because I have asthma AND a bad smoke allergy) and Salaam had to choose between being a hookah bar and a restaurant.  THANKFULLY, they chose the later because this was seriously one of my favorite restaurants there (I still go every time I return to Athens for a visit).

I kid you not, this place has incredible food.  Branden and I always start with a mezze platter of fresh hummus, warm baba ganoush, roasted red peppers and kalamata olives.  OH, and don’t forget piping hot pita bread!!  If that’s not enough, then we always order the coconut chicken curry which is unlike any other curry I’ve ever had…which leads me to the point of this post (and its not to praise Salaam although I do encourage you to visit if you ever find yourself in Athens).  The point is, I crave this delicious dish – like big time!  I have been trying for years to recreate it and have come really close before.  This time is different because this time, I think I’ve nailed it!

I made this for Branden’s birthday this year along with homemade Naan and baba ganoush (both of which you’ll see recipes for really soon).  This was one of those meals that made me really sad when it was over because there was so much love in this meal and I never wanted it to end!  So for all you Salaam lovers out there, eat your hearts out!

Salaam serves there’s with a beautiful trio of cilantro chutney, cucumber raita, and toasted coconut on the side…you can bet that I did the same!

Salaam’s Coconut Chicken Curry (not the restaurant’s exact recipe, but one that I changed to mimic their’s)

  • 2 tsp. coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 3 to 4 jalapenos, seed removed and finely chopped
  • 1 dried ancho chile pepper, rehydrated in boiling water, chopped
  • 1 tsp. ground tumeric
  • 1 TBS ground coriander
  • ½ TBS cayenne pepper
  • 1 rotisserie chicken, separated from skin and bones
  • 1 can coconut milk
  • 1/2 c. chicken stock
  • 2-3 TBS coconut cream (Reserve some of the creamy part of the coconut milk if you can’t find coconut cream)
  • 3 dried kaffir lime leaves
  • 2 tbs lemon juice
  • salt to taste

Heat oil in a large dutch oven and add the onions. Sautee until soft. Add the garlic, chilies, tumeric, coriander, and cayenne. Reduce heat, sautee for another 2 minutes or so.  (NOTE: At this point, I threw my coconut milk in the blender and then added the above ingredients.  I gave it a few pulses and then continued on with the recipe – this isn’t necessary, but I wanted my sauce a little more uniformed).

Add chicken, coconut milk, stock, and lime leaves to a dutch oven and and cook on low for about 45 minutes until the sauce thickens.

Stir in them lemon juice and coconut cream. Salt to taste. Remove leaves.  Serve immediately over jasmine rice.

This was adapted from This Primal Life

Categories: Entrees, Middle Eastern, Recipes, Restaurants | Tags: , , , , | 3 Comments

Jerk Chicken Paninis

We had a wave of summer up here in Ohio over the last few weeks…seriously, 80 degrees and SUN!  Its been so crazy; we broke temperature records from the 1930s and we had to mow grass!!  This is a big deal – I’ve seen blizzards in April some years and now I’m thinking about planting my garden in a few weeks (I normally wait until the end of May).  This weather is border-line creepy… but I like it.

Warm weather calls cooking and eating outdoors, didn’t you know that?  I decided to christen the grill with Jerk Chicken Paninis (a Epiphany I had during work.  Don’t judge me – I work for a food company and therefore always have food on the brain).  These have an awesome combo of sweet and spicy that I think you’ll LOVE.  Enjoy!

  • Fresh sour dough bread, cut into 8 1 1/2 inch slices
  • 1 lb. boneless, skinless chicken breasts, fileted
  • Jerk rub (I used this)
  • 4 1/2 inch rings of fresh pineapple
  • 1 Haas avocado, mashed
  • 16 slices pepper jack cheese
  • Butter

Rub the chicken with the seasoning and refrigerate for 30 minutes.  Grill the chicken until cooked.  Also grill the pineapple rings until grill marks are visible on both sides.

To assemble the panini, butter the outsides of the bread.  Layer on the toppings in this order (trust me, this is an art – you don’t want soggy bread from the pineapple!): slice of cheese, chicken, pineapple, and another slice of cheese.  Spread avocado on the other slice of bread and before placing on the sandwich.  Using a panini press (or the grill since you’ve already got it hot), grill the paninis until toasted and cheese is melted.

Categories: Entrees, Recipes | Tags: , , , , | 2 Comments

Veggie Stuffed Poblanos

Man, I’m really slacking on the Monday posts lately, huh?  Maybe it just reflects my “meh” attitude towards Mondays.  Or maybe its because I try not to think about Monday until it actually arrives and I’m forced to acknowledge it.  Either way, sorry about that, friends – I promise to try harder next week!!

So I was on a Mexican kick the other weekend when I decided to take a second stab at tamales AND stuffed poblanos.  I don’t know, it sounded good for some reason.  Actually, I know the reason…we have this really awesome cafeteria at work with real chefs and one of them specializes in Latin food.  Anyways, he made the most awesome vegetarian stuffed poblanos with mole and crema on top that I went nuts over. While these weren’t quite the same (I knew they wouldn’t be), I still wanted to see what recipes I could find to stuff those emerald gems with.

So quick sad story before we get to the recipe.  Notice how my peppers look a little sickly?  Yea, that color just isn’t right you know?  I know.  Its because they aren’t actually poblanos (but they should be).  I kid you not, I had been to the grocery earlier in the week and they had millions of poblanos so I figured I was safe to get them a couple days later.  Wrong-o.  They had ZERO.  So sad.  So good thing for smart phones because as I stood sighing in a very loud and highly annoyed manor, I was able to determine that cubanelle peppers were a somewhat acceptable substitution (that is compared to the other two varieties of peppers I had to chose from – Bell and jalepeno).  And I kid you not, I went back two days later to the store and guess what?  Millions of poblanos again.  What.  The.  Heck?  OH well, maybe next time…

Enjoy!

  • 8 poblano chiles
  • 1 c. finely chopped red bell pepper
  • 1 1/2 c. fresh corn kernels
  • 1/2 c. chopped green onions
  • 2 TBS pine nuts, toasted
  • 2 garlic cloves, minced
  • 3/4 c. (3 ounces) crumbled queso fresco, divided
  • 2 TBS chopped fresh cilantro
  • 1 tsp. salt, divided
  • 1/4 tsp/ ground red pepper, divided
  • 1 (15-ounce) can black beans, drained and divided
  • 2 TBS butter
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground nutmeg
  • 2 TBS all-purpose flour
  • 2 c. 2% reduced-fat milk
  • 1 TBS fresh lime juice
  • 1/2 cup dry breadcrumbs

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.

Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.

Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.

Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.

Preheat broiler.

Broil 1 minute or until top is golden brown.

Cooking Light

Categories: Entrees, Mexican, Recipes | Tags: , , | 2 Comments

Super Fast Dinner: Gnocchi with Red Pesto and Asparagus

For some weird reason, I had a hankering for Gnocchi the other night and decided to get a tiny bit creative with it.  Normally, I just boil it and serve a yummy meat sauce over it.  Delish!  Not tonight, folks!!  Here’s somewhat fancy looking dish that came together quicker than the amount of time it takes to bring 2 quarts of water to a boil.  Seriously.  We’re talking minutes here, friends.  Minutes.

Enjoy!

  • 1 lb. package Gnocchi (found in the frozen foods section)
  • 1/4 c. sundried tomato pesto (can sub pre-made basil pesto too its you’d like)
  • 1 bunch asparagus, cut into 1″ pieces
  • Asiago cheese for garnish
  • Fresh lemon zest for garnish, optional

Boil 2 quarts water and cook frozen gnocchi according to package directions (usually 3 minutes – do NOT thaw the gnocchi).  During the last minute of cooking, add asparagus pieces to pot to par boil.  Cook for additional minute and strain.  Return gnocchi and asparagus to pot and stir in pesto.  Serve immediately topped with freshly grated Asiago and lemon zest.

Categories: American, Entrees, Pasta, Recipes | Tags: , , , , | 2 Comments

Sauteed Veggies with Gorgonzola Polenta

Happy Leap Day!  I mean seriously, its weird to me that every four years we get an extra day.  So bizarre.  Who figured that out anyways?!?!?

Here’s another fast weeknight dinner that is great for you vegetarians out there.  I’m clearly not one, but I do enjoy a meatless meal from time to time.

Enjoy!

  • 2TBS extra-virgin olive oil, divided
  • 8 oz. sliced portabella mushrooms
  • 1 tsp. chopped fresh thyme
  • 1 1/2 c. thinly sliced sweet onion
  • 1 red bell pepper, thinly sliced
  • 1 tsp. minced garlic
  • 1/2 tsp. kosher salt, divided
  • 1/4 tsp. black pepper, divided
  • 3 c. 1% low-fat milk
  • 1/2 c. water
  • 2/3 c. quick-cooking polenta
  • 3/4 c. (3 ounces) crumbled Gorgonzola cheese
  • 1/4 c. chopped fresh parsley

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.

Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

Adapted from Cooking Light

Categories: American, Entrees, Recipes | Tags: , , , | 1 Comment

Saag Paneer (Spinach Curry with Fresh Cheese)

I love Indian food – the spices in Indian food are just so different from other cuisines!

Here’s a good weekend meal since its going to take a bit of time to press the homemade simple cheese and to allow the flavors to mingle.

Enjoy!

  • 8 c. whole milk
  • 1/4 c. plus 1 tsp. lemon juice
  • 5 tsp. salt
  • 4 pounds spinach, well rinsed and thick stems removed
  • 8 cloves garlic
  • 2 onions, roughly chopped
  • 2 serrano chiles, seeded
  • 1 piece ginger (3 in.), peeled and roughly chopped
  • 2 TBS vegetable oil
  • Seeds from 7 cardamom pods
  • 3 whole cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 TBS ground coriander
  • 1 TBS ground cumin
  • 1 tsp. turmeric
  • 1 canned tomato, chopped
  • 1/4 c. whole-milk yogurt
  • 2 tsp. garam masala

Line a colander with 2 layers of cheesecloth and set in the sink. Bring milk to boil in a large pot over medium-high heat, stirring occasionally to prevent scorching. Let it boil 30 seconds (remove from heat if it starts to boil over) and stir in 1/4 cup lemon juice. Milk will curdle, separating into cheese curds and a clear yellow whey. Pour into cheesecloth-lined colander.

Rinse curds with cold water. Pull up edges of the cheesecloth, gently squeeze out as much water as possible, and form curds into a 6-in. disk. Put cheesecloth-wrapped disk on a large plate, top with a large cutting board, and weigh down with a heavy pot. Put in the refrigerator and let press at least 3 hours and up to overnight.

Meanwhile, bring a large pot of water to boil. Fill a large bowl with ice water and set aside. To boiling water, add 3 tsp. salt and the spinach. Cook 1 minute, then drain and transfer spinach to ice water. Swirl around to cool spinach and drain again. Use your hands to squeeze water from spinach. Set aside.

In a blender, whirl garlic, onions, chiles, ginger, and 1/4 cup of water to make a paste. Set aside.

In a medium pot over medium-high heat, add oil, cardamom, cloves, bay leaves, and cinnamon. Cook until spices darken, about 2 minutes. Add reserved onion paste. Cook, stirring occasionally, until mixture thickens and darkens, about 15 minutes. If the mixture starts to stick, add 1 tbsp. of water at a time, stirring, to help loosen it.

Stir in coriander, cumin, and turmeric. Cook until fragrant, about 2 minutes. Add tomato and yogurt. Cook until thickened slightly, about 3 minutes. Stir in spinach and remaining salt. Turn heat to low and cover. Cook, stirring occasionally, until flavors are blended, about 30 minutes.

Cut paneer into 1/2-in. cubes and gently stir into spinach mixture. Cook until paneer is heated through, about 2 minutes. Add garam masala and remaining lemon juice. Adjust salt and lemon juice to taste. Serve hot, with flatbread or rice.

Recipe from Sunset

Categories: Entrees, Indian, Recipes | Tags: , , , | 2 Comments

Lemongrass-Chicken Pizza with Sweet Potatoes & Onion Marmalade

Branden HATED this.  I kind of set him up though with this pizza.  I thought maybe if I re-purposed this dip that he didn’t exactly love (although I really did) that maybe he wouldn’t notice and I wouldn’t be wasting food.  Ha.  At this point in our marriage, I should know better.  With the first bite…he noticed.

Oh well, he went out of town the next day and I continued to eat the leftovers over the next two days…and I enjoyed it.  Well, I enjoyed it for the most part and here’s why.  The one crappy part about this pizza is the fact that I made homemade crust because I like homemade crust.  FAIL.  It was too cold and the slow rise in the fridge overnight was a complete joke.  I mean, I should’ve just left the yeast out because it would’ve turned out the exact same.  Naaaaaasty.

Other than the crust fiasco and a fail in the “trick-the-husband” department, this pizza had great fresh flavors (and used up a bunch of stuff I had lft in the fridge!).

Enjoy!

  • 1 fresh pizza crust
  • 1 c. lemongrass creme fraiche
  • Red onion jam (recipe follows)
  • 1 lb. boneless, skinless chicken, grilled and chopped
  • 2 c. sweet potato, diced and roasted
  • 1/2 c. finely shredded mozzarella cheese
  • 1/2 c. fresh cilantro, chopped

Preheat oven to 375º.  Prebake crust for 10 minutes on pizza stone.

Top crust with remaining ingredients in that order through the cheese.  Bake for additional 5-7 minutes or until cheese is melted and toppings are hot.  Remove from oven and top with fresh cilantro.

Red Onion Jam

Recipe from Brian Boitano

  • 3 tablespoons olive oil
  • 1 large red onion, sliced
  • 3 tablespoons brown sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons water

Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes.

Categories: Entrees, Recipes | Tags: , , , , , , | 3 Comments

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