Grilled Margherita Pita Pizza

When asked what my favorite food is, I often say pizza.  My preferred pizza includes a thin, crispy crust, and any combination of fresh ingredients.  I love that there are countless possibilities when it comes to toppings.  For instance, caramelized sliced pears are simply divine on pizza in my opinion. 

With that said, nothing really beats the simple, yet tasty margherita pizza.  Tomatoes, fresh mozzarella cheese, and basil is just a terrific combination that I adore.  This is a perfect recipe to make with a fresh tomato and basil, so make sure to bookmark this recipe for when you have an abundance of each from your garden at the end of the summer. I've said it before, but I use pitas as my crust all the time for ease.  You can obviously make your own crust to make this even better.  Here is my version of the classic Italian pizza.
 
Grilled Margherita Pita Pizza (makes one pita pizza)

1 flat, round pita
1 tomato, chopped (mine was a roma, so about that size was perfect)
1 clove garlic, minced
olive oil
red pepper flakes
salt
fresh mozzarella cheese, cut into thin slices (enough to cover the pizza)
fresh basil leaves, cut in ribbons

Mix tomato with a splash of olive oil, garlic, salt, and some red pepper flakes.  Grill the mixture until the tomatoes become soft (I made a little foil package for mine like so).

Transfer the mixture back into a bowl and mush it up a little so it becomes more of a sauce, but with little chuncks of tomato still there.  

Drizzle olive oil on both sides of the pita and grill until it becomes golden and a little crispy.  Add tomato mixture and then top with mozzarella mixture.  Put your grill hood on to help the cheese melt (if using an indoor grill like me, place a bowl over your pizza).

  Continue to grill until the cheese is melted.  Top with fresh basil before serving and eat immediately. Enjoy! 

Orzo Stuffed Peppers

Yesterday, this blog posted a recipe for Orzo Stuffed Peppers.  Their photos almost always make me salivate, and this one was no exception. I had to make it as soon as possible.  I didn't have all the ingredients the recipe called for and I really didn't want to go to the store, so I just did what I could with what I had on hand.  I think they turned out fabulous! 

The point I want to make here is that we often feel like we have to follow recipes exactly as they are written.  You don't.  Especially with general cooking, breads and things like that may be a different story.  Be creative and don't be afraid to add your own flair to a recipe. 

Here is the recipe I ended up doing.  But make sure you check out the inspiration, which I'm sure is amazing as well. 

Orzo Stuffed Peppers

1/2 of a small onion, chopped
2 cloves garlic, minced
drizzle of olive oil
3 cups chicken broth (or veggie broth)
1 cup orzo pasta
1- 14 oz can of diced tomatoes (Italian style could be good)
3/4 cup Pecorino Romano cheese, shredded
3 bell peppers (yellow, red, and orange are definitely the prettiest and taste best, but green could be fine)
1/4 cup fresh basil or 1tsp. dried
salt a pepper

Cook the orzo in broth for about 5 minutes or until partially cooked.  It will finish cooking as it bakes.  Save the broth in the baking dish you plan to use for the peppers.
Saute the onion with olive oil and salt and pepper until tender.  Add the garlic and cook for one minute more.  When it is done, add the mixture to bowl.  Add the tomatoes, orzo, cheese and basil and stir to combine.  Add salt and pepper to taste.
Cut off the tops of the peppers and remove the membranes inside.  Cut a thin slice off the bottom of the pepper so it will stand up on its own (don't cut so much that you make a hole).  Spoon the mixture into the bell peppers so they are very full.  
Place the filled peppers in the baking dish with the broth.  Cover with foil and bake at 400 degrees for 35-40 minutes.  At that time, top them with extra cheese and bake for another 10-15 minutes or until a nice golden crust forms on top.  Enjoy!

Arugula Pesto

I had some arugula I needed to use and decided to make it into a pesto.  I had heard of such a recipe before  but just pulled this one together with things I had.  Both my husband and I thought it was really tasty.  If you don't have pine nuts, I think it would be good with almonds, walnuts, or pistachios.  I think it would also be great served with grilled chicken.  Here's my recipe.

Arugula Pesto

1 lb. pasta of your choice
2 cups arugula
1/2 cup fresh basil
1 lemon, zested
1-2 Tbs. lemon juice
2 Tbs. pine nuts
2-3 cloves garlic, minced (depending on how big and how much you like garlic)
1/3 cup parmesan  or Romano cheese
salt and pepper
1/3 cup olive oil

Cook the pasta until al dente and reserve a cup of the pasta cooking water.  

Add the arugula, basil, lemon zest and juice, pine nuts, garlic, cheese, and salt & pepper to a food processor.  Pulse a few times to get the ingredients incorporated.  Turn the food processor on and slowly pour in the olive oil.  Add enough so that is becomes a creamy texture.  

Add the pesto sauce to the cooked pasta and toss.  Add a couple of tablespoons of the pasta water if the pasta needs to be thinned out.  Serve with a little more parmesan cheese on top and enjoy!  

Corny Pasta

The worst part about coming back from a 3-week Christmas vacation at my parents' house is realizing I have to plan and prepare meals again.  I enjoy cooking, it's the planning and shopping I don't care for as much.  I'm not sure how my mother (and women everywhere) has been planning and preparing meals for years and years.  Maybe it gets easier with experience?  I hope so.  Nevertheless, I feel so satisfied when I make a successful meal.  And this one was! I just changed a few minor things from Rachel Ray's Summer Corn Fettuccine, so I can't take credit for the idea.  I haven't tried many of her recipes but this one hit the spot.  If you like corn chowder, you will love this dish.  Here's the recipe.

Corny Pasta
Adapted from Rachel Ray

1 lb. fettuccine or other pasta
6 slices of bacon, chopped
2 cups of corn (fresh or frozen)
3 shallots, chopped
1 small red bell pepper, chopped
1 cup half-and-half or whole milk
1/2 cup chicken broth
1/4 tsp. dried thyme
a few shakes of cayenne pepper
1 cup grated Pecorino Romano 
1/4 cup basil leaves, cut in ribbons

1. Cook pasta according to package directions.
2. Heat a large skillet over medium heat and cook the bacon until rendered, golden, and crisp.  Remove the bacon and save for later.  Add the shallots, bell pepper, and 1.5 cups of corn to the bacon drippings.  Season with salt and pepper and cook for about 5 minutes or until the veggies are tender.  
3. Combine the remaining corn and half-and-half in a food processor and puree until smooth.
4. Add the chicken broth to the veggies and let simmer for a minute or two to reduce.  Add the corn mixture and thyme.  Stir often and let the mixture thicken.  Add the cayenne pepper and stir.
5. Add the drained pasta to a serving bowl and grate the Pecorino Romano on top.  Pour the sauce over the pasta and toss to coat.  Top the pasta with bacon and basil and serve. Enjoy!

Ravioli with Apples and Walnuts

The past few days have been absolutely beautiful fall days.  Sunny and about 70 degrees.  Eating this meal is a perfect complement for a day like this.  Here is the recipe.

Ravioli with Apples and Walnuts

1 lb. cheese ravioli
1 Gala apple, sliced thin
1/4 cup walnuts, chopped
2 Tbs. olive oil
salt and pepper to taste
1/2 tsp. dried basil
1/2 tsp dried parsely
1/4 cup parmesan cheese

Cook the ravioli according to the package instructions.  Pour oil in a bowl and add the basil, parsley, salt, and pepper.  Toss the cooked ravioli in the oil to coat.  Add the apple slices, parmesan cheese, and most of the chopped walnuts and toss again.  Garnish with a little more cheese and walnuts.  Serve and enjoy!

southwest pita pizza

I love making pizzas out of pita bread.  It makes for a really quick and delicious meal.  Of course, you can do the same recipe with real pizza dough, which would be even more amazing.  But I'm all for quick meals.  I thought this pizza was delicious and more fun than a basic pepperoni.  Here is how I did it.  Oh, and excuse the lack of measurements, with pizza just throw on as much or as  little of each topping that you would like.

Southwest Pita Pizza

• 1 flat pita
• Mexican style tomato sauce
• shredded chicken
• pepper jack cheese
• frozen corn
• tomato, diced
• red onion, diced
• cilantro, chopped

Top pita with Mexican style tomato sauce (not hard to find, Western Family even makes it- just look by the Mexican stuff if it isn't with the regular cans of suace).  Then add chicken, cheese, corn, tomato, and red onion.  Throw it in the oven at 350 degrees for about 8-10 minutes or until the cheese is melted and golden.  Add the chopped cilantro before serving and enjoy!

Penne with basil, tomatoes, and feta

I love finding new pasta recipes because they are usually quite easy and quick to prepare. This pasta dish is perfect for the end of summer, especially if you have a bounty of fresh tomatoes and basil you need to use up. The combination of tomato and basil is one of my favorite flavor pairings. There is so much you can do with them and it never seems to fail. This holds true for this dish as well. The ingredients are simple, yet flavorful and satisfying. Serve it as a main dish or as a side and enjoy!

Penne with Basil, Tomatoes, and Feta

12 ounces dried penne pasta (don't be afraid, try whole wheat)
1 1/2 pounds ripe tomatoes, diced
1 cup fresh basil, chopped
3/4 cup cumbled feta cheese (about 4 ounces)
2 cloves garlic, minced
3 Tbs. extra virgin olive oil
salt and pepper

Bring 2 quarts of water to boil. Add the penne and cook until al dente. Drain. Meanwhile, go to work on all the chopping. Mix the tomatoes, basil, 1/2 cup feta, garlic, and olive oil in a large bowl. Add the hot cooked pasta and mix well. Add salt and pepper to taste and sprinkle with the the remaining 1/4 cup feta.

Spicy BBQ Chicken Pizza

This was my first time making a pizza with a real crust. I usually use pita bread or ready-made crusts because I don't have the time. Although, I must confess that I used my breadmaker for this dough. So I guess I still haven't made the real thing.
The pizza was a success! When I say it was a success I mean that I really liked it and Landon really liked it. When it comes to pizza, Landon usually sticks to cheese and pepperoni. Not only did this pizza have BBQ sauce, it also had chicken, onion, red onion, yellow bell pepper, and fresh tomatoes. It was a novel experience for him and he really enjoyed it. He suggested it was a great "cold day" meal because it was nice and warm and the BBQ sauce was a little spicy.
Here is the recipe.

Half-Wheat Pizza Crust Dough (in breadmaker)

• 1 cup water (80 degrees)
• 2 Tbs. oil
• 1 Tbs. sugar
• 1 tsp. salt
  
• 1 1/4 c. whole wheat flour
• 1 1/4 c. bread flour
• 1 1/2 tsp. Quick-rise yeast (I use saf-instant)

Directions

1. This recipe makes one thick crust or two thins crusts. Place dough on lightly floured surface and roll out (or toss, if you are brave) into desired shape (circle, rectangle, heart, etc.). Place on baking surface, I recommend a pizza stone. Generously prick dough with a fork.
   
2. Bake at 400 degrees for 10 to 12 minutes or until edges of crust begin to turn a light golden brown. Remove, add toppings and return to oven to bake an additional 15-20 minutes.

Toppings

• your favorite BBQ sauce (I used Sunflower Market's Spicy BBQ Sauce)
• chicken- shredded
• cheese (I used shredded mozzarella)
• any veggie toppings you like! I used yellow and red onions, yellow bell pepper, and tomatoes

Directions

1. Mix chicken in BBQ sauce and spread over pizza crust, leaving a one inch border. Top with cheese and other toppings of your choice.
   
2. ENJOY!

Ratings (scale of 0 to 10)
Landon: 8.0
Katherine: 8.0

Garden Pesto Pasta

This pasta dish of my mom's is one of my favorite recipes of all time. For the past eight years or so, this dish has been my request for my birthday meal. I love pasta, and this dish blows traditional spaghetti sauce out of the water. I like meatless spaghetti sauce, but pesto is just spectacular. This particular pesto sauce uses parsley, but I'm sure fresh basil would be great too. I like to serve it with a strawberry and spinach salad, and bread to dip in olive oil. This recipe also works well for a green themed dinner for St. Patrick's Day (especially if you can feel your arteries start to clog while eating corned beef)!
Here is the recipe!

Garden Pesto Pasta

Blenderize:
2 cups fresh parsley
1 tsp. each dried basil, oregano, marjoram, and salt (I never use marjoram because I don't have it)
1/2 tsp. pepper
1 clove garlic, crushed (I usually use more)
1/3 cup olive oil

Cook half a pound of spaghetti or linguine (go for whole wheat, you can do it!), drain. Add pesto sauce and toss. Top with parmesan cheese and pine nuts. You can also serve it with grilled chicken on top.

Tip: I make the pesto sauce with the whole bunch of parsley (about double or so) and then adjust the rest of the ingredients. This way, you can freeze the extra pesto for a quick meal later and you don't have to feel bad about wasting the fresh parsley.