Salad Pizza

Have you ever walked into a pizzeria and tried a slice of their delicious salad pizzas around lunchtime?? If you haven't I urge you to give one a try next time. I like these specialty slices because the crisp lettuce, fresh juicy tomatoes and sweet roasted red peppers on top of the crispy pizza crust with a garlicky homemade Italian dressing give it the perfect combination to feel like you are having both pizza and salad. I don't know about you but here in NJ this type of cold cheese free pizza is very popular even if you have to eat it with a fork and knife.  I tried to model my own version of salad pizza after my favorite slice which comes from La Casa in Westfield, NJ and I think I really nailed it!!

Ingredients for Pizza:

Pre-made Whole Wheat Pizza Dough

1 1/2 Cup Tomato Sauce

1 Tbsp Italian Seasoning

1/2 Head of Iceberg Lettuce - Sliced into strips

2-3 Large Ripe Tomatoes

12 -15  Roasted Red Pepper Strips

Small Onion sliced raw if desired

Pam Spray

Ingredients for Italian Dressing:

1/3 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1 Tsp Dried Oregano

2-4 Cloves of Garlic Minced or Pressed

1/2 Tsp Salt

1/4 Tsp Black Pepper

Preheat your oven to 425 F. Spray your pan with Pam and set aside. Roll your pizza dough out on a lightly floured surface. Place 1/2 in thick pizza dough in pan stretching it to fit. Cover with tomato sauce, then sprinkle with Italian seasoning. Bake 15-18 minutes till sauce is bubbling and crust is crisp and light brown. While the pizza is baking you can make the Italian dressing so it has some time for the flavors to combine.

In a mason jar or salad dressing container combine all of the ingredients for the dressing (minced or pressed garlic, red wine vinegar, olive oil, salt, pepper and oregano). Close the container and give it a few good shakes. Allow it to sit for a bit than shake it again.

When your pizza is cooling you can prepare your toppings. Wash and slice the iceberg lettuce into thin strips, slice the tomato, drain and slice the roasted red pepper into strips and thinly slice the raw onion if you are choosing to use it. When it is ready spread the lettuce all over the bottom in a decent layer covering all of the sauce, arrange your sliced tomato nicely on top then place your roasted red pepper strips around and in between all of the tomato. If you are using the raw onion you can place that on top as well.

Give your Italian dressing another few good shakes and slowly pour about half of what you made on top of the pizza. Be careful not to over dress it as it will make the pizza soggy. I suggest eating this pizza immediately as it taste the best fresh and cold. If you choose to save the left overs, separate each piece with foil so the dressing doesn't make the crust soggy.

Enjoy!!

Pesto Tomato Onion Tart

This is so delicious and easy to make that I have made it three times in the last month.  Its a great way to use heirloom tomatoes or any tomatoes from your garden.  And now is the time when I have so many tomatoes on the windowsill of my kitchen I don't know what to do with them all. Unless the squirrels are eating them all from their lack of water which is happening with my german chocolate tomatoes. Luckily my husband planted enough tomato plants for both us and the squirrels.  If you are looking for other uses for your abundant tomatoes there is always gazpacho or with pasta. I made this very easy by using prepared pie crust and prepared pesto. You certainly can make either from scratch if you wish.     

Ingredients:
1 pie crust (I used Pillsbury)
1/2 cup prepared pesto
1 tbsp butter
1 medium onion, sliced
4-5 heirloom tomatoes, sliced
4 oz goat cheese
1 tsp fresh thyme

Directions:
Unroll pie crust into tart pan and spread to cover whole surface and press into indentations of pan.  Spread prepared pesto.  Preheat oven to 350 degrees.

Melt butter in a fry pan and add onions.  Fry slowly until browned.

Add sliced tomatoes on top.  Overlap so pesto and onion are covered completely.

Dollop pieces of goat cheese over top the tomatoes and sprinkle fresh thyme.

Bake in prepared oven for 25-30 minutes until crust has browned.  Remove from oven and cool for 10 minutes before slicing.  Can be served warm or cool.

Enjoy!!

Toasted Coconut Key Lime Pie

Yummm!! I can honestly say without any regret or guilt that I ate about half this pie myself and loved every bite. The toasted coconut on top of the bed of freshly whipped cream with the smooth tart filling and the sweet crumbly graham cracker crust makes for the perfect bite. It's not a very hard pie to make and it's a great dessert for a warm evening so give it a try before the summer is gone!! 

Ingredients for Pie:

14 oz can Sweetened Fat Free Condensed Milk

14 oz can Unsweetened Lite Coconut Milk

3 -5 Limes (1/3 Cup Fresh Juiced and 1 Tsp Zest)

7 Large Egg Yolks

Ingredients for Topping:

1 Pint Cold Heavy Cream

2 Tbsp Sugar

1/4 Cup Toasted Coconut

Adapted from: http://www.marthastewart.com/

Ingredients for Crust:

1 1/4 Cup Graham Cracker Crumbs

1/3 Cup I Can't Believe it's Not Butter - Melted

1/4 Cup Sugar

Pinch of Salt

Keebler.com

Preheat the oven to 375. In a medium sized bowl combine the graham cracker crumbs with sugar and a pinch of salt. In small microwave safe dish melt your butter or margarine. Pour the butter into the bowl with the crumbs and mix until just combined. Transfer the crumb mixture to a 9 in pie place.

Using the back of a fork push the moist crumbs into the bottom and up along the sides of the dish until it seems to be set and firmly packed. Bake in the oven 6-8 minutes until light brown. Allow to cool for about 30 minutes before filling.

In a large bowl pour in the coconut milk, condensed milk, lime juice and egg yolks. Using a whisk combine everything together until it's smooth. Pour the filling into the cooled pie crust. Take one of the limes you juiced and zest it over top of the pie before placing it in the oven for a little extra lime flavor. Reduce the oven to 350 F and bake about 40 minutes until the pie is just a little wobbly in the middle.

Let the pie cool for an hour or so on a wire rack and then in the fridge for 1-2 hours. While the pie is cooling you can make the whipped cream and toasted coconut. In a stand mixer bowl that has been in the freezer for about 10 minutes whip the cream and sugar together on a high speed until stiff peaks which should take about 3 minutes. In a small pan over low heat toast the coconut until it is just crisp and golden brown. Spoon freshly whipped cream over top of the pie before serving. Sprinkle with toasted coconut. Slice and Serve!!

Enjoy!!

Linked at: http://www.thecountrycook.net/

Grilled Vegetable Quesadillas with Goat Cheese

Fresh local vegetables are a great perk in the summer months. They have so much flavor on their own they need very little prep or other ingredients to make a tasty meal. I often grill a bunch at once and keep them in the fridge to have alongside of burgers or toss them on top of sandwiches and salads. I know women tend to shy away from the grill and leave the outdoor cooking to the men but that's just silly.  I have no problem firing up our gas grill when John's not home to make a great summer meal. Since I've stumbled upon this grilled vegetable quesadilla from Pinterest, I've made it for myself 4 times and served it to my grandma, my mom and my husband. Everyone raves how great the flavors and textures combine together; the creamy goat cheese with the crispy tortilla. The sweet and sticky balsamic glaze with the char from the grilled vegetables. I may just have to make myself another one of these today for lunch!! 

Ingredients for 4 Quesadillas:
2 Zucchini - Halved & Sliced Thick
2 Yellow Squash - Halved & Sliced Thick
2 Red Peppers - Cored and Sliced into Large Pieces
2 Large Onion - Sliced Thick
8 oz Crumbled Goat Cheese
1 Tbsp Olive Oil
8 Large Whole Wheat Tortillas
Generous Drizzles of Balsamic Glaze

Preheat your outdoor grill, indoor grill or grill pan to medium, wipe it down with an oiled paper towel or spray it with some Pam. Wash and slice your veggies thick so you won't loose them in between the rungs. Grill all your vegetables for about 5 minutes on each side. If you don't like one of the veggies I chose to use another option would be portabello mushrooms. I found it easiest to use tongs to flip and remove the vegetables instead of a spatula. After they've cooled off a bit dice them up into bite size pieces.

In your largest pan that's flat or on a griddle heat up the olive oil over medium. Place one of the tortillas down in the pan. Making a flat layer arrange the vegetables evenly all the way out of the sides of the tortilla. Put down as many pieces as you can fit making sure you get all the different kinds spread out around the whole thing.

Crumble the goat cheese on top of the vegetables. Spreading it out as much as possible, use about 2 ounces to assure it will melt and hold on to the tortilla on the top so the quesadilla doesn't fall apart. The first time I made this I bought a cylinder of goat cheese and had a terrible time dividing up the smooth tube of cheese into chunks so if you can find it already crumbled in a container that works best. 

Place another tortilla on top of the goat cheese and using the back of a spatula press it down hard. After another minute or two it's time to flip it over, being very careful and working quickly flip the  whole quesadilla over so the second side gets nice and crispy. After about 3-4 minutes using the spatula slide it out. Place it on a flat surface, using a pizza cutter slice it into quarters and drizzle it with balsamic glaze.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Lemon & Dill Grilled Salmon

Every week I walk by the Seafood department and see beautiful pink pieces of Salmon. I love almost all seafood but Salmon has never been my favorite so I've never prepared it at home even though John loves it. I decided to take on the challenge and give it a try this week.  I love the combination of lemon and dill on seafood so I made a simple sauce and put it on the grill with some asparagus. It was easy and quick to make plus it tasted amazing, John told me he thought I could serve it in a restaurant and even Owen ate a few bites of it!! The salmon was moist and the sauce was buttery this recipe definitely swayed my thought on Salmon and we will be having it again sometime soon. 

Ingredients:

About 1lb Fresh Wild King Alaskan Salmon

2 Tbsp Fresh Squeezed Lemon Juice

2 Tbsp Olive Oil

1 Tbsp Margarine

1 Tsp Dried Dill

1 Tsp Dried Basil

1 Tbsp Honey Dijon Mustard

1 Tsp Salt

4 Cloves Garlic - Minced

2 Dashes Cayenne Pepper

Adapted from: http://www.inspired2cook.com/

In a small pot combine all of the ingredients for the sauce. Mix everything together stirring occasionally over medium heat. Bring to a boil and reduce heat, allow it to simmer for about 5 minutes.

Using heavy duty tin foil place the salmon skin side down in the middle of  a large piece. Fold all four sides up creating a little boat for the fish. 

When the sauce is done slowly pour it over the top trying to keep most of it on the fish. Some of the oil will slide off into the boat but that's fine. If you need to spread it out evenly over the entire piece of fish with your spatula.

Preheat your outdoor grill to about 400-450 degrees. Place the foil on the grill and close the lid for 10-12 minutes. Conveniently the asparagus take just as long so I chose to grill them at the same time with just some olive oil, salt and pepper, turning them once while they grilled. If you aren't a fan of using a grill or you don't have one you can close the foil packet and bake this recipe in the oven at 350 F for 15-20 minutes.

You'll know the fish is done with it looks opaque, flaky and lighter pink instead of dark pink and shiny. The edges may be slightly crisp from the skin which is fine. Allow it to cool for a few minutes when you get it inside then slice into pieces and serve. Part of the reason I don't usually prefer salmon is the skin and in this preparation it stuck onto the foil so I was pleasantly surprised I didn't have to pick it off my piece.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Barilla NYC Wine & Food Festival Sweepstakes & Summer Vegetable Pasta Primavera

 I don't know about you but we are holding on to summer for as long as we can!! Although the stores are already pushing Halloween and pumpkin flavored everything is everywhere I'm not quite ready for the colder weather or fall flavors just yet. We still have lots of fresh summer produce in our local stores so that is what inspired this Summer Pasta Primavera dish.

For those of you who don't know the NYC Wine & Food Festival is Oct 16-19th and if you are a foodie it is an amazing event to go to with lots of delicious food and tons of famous Food Network personalities. Barilla is holding a Sweepstakes for ShopRite contestants to win a chance to go. This is our 1st ever Sweepstakes so we are honored to be able to get the information out to our readers for a chance to win.

The contest ends on 9/27/14 so there is still plenty of time to enter by visiting www.shoprite.com/nycbarilla and following the directions to complete the online entry form or using your smartphone to scan the QR code found at the Barilla Pasta display in participating ShopRite's. Barilla will be giving away 1 Grand Prize which includes a one night hotel stay as well as breakfast, 2 tickets to attend the Grand Tasting even presented by ShopRite on 10/18/14 and a welcome bag upon arrival at the hotel. Barilla also will be giving away 10 2nd place prizes which will be 2 tickets to attend the Grand Tasting event present by ShopRite on 10/18/14.

Ingredients:

1 Box Barilla Gemenilli Pasta

1 Large Zucchini - Halved & Sliced

1 Pint Cherry Tomatoes - Halved

1 1/2 Tbsp Minced Garlic

1/2 Large Onion - Diced

1 Red Pepper - Diced

1 1/2 Cups Low Sodium Chicken Broth

3 Tbsp Olive Oil

1/2 Cup Grated Parmesan Cheese

10-12 Fresh Basil leave - Minced

S&P to taste

Wash and prep all of your veggies (zucchini, tomatoes, onion, garlic, and red pepper). Then bring a pot of salted water to a boil and cook your Barilla pasta according to the package.  In a large pan over medium heat add the olive oil. Once the oil is hot add all of the veggies but the garlic. Saute for 5-7 minutes or so stirring frequently until the veggies begin to soften. Salt & Pepper the vegetables to taste.

Turn the heat to low and add the chicken broth. This will create a light sauce for the vegetables to cook in and to spoon over your pasta. Add the garlic and basil as well, stirring everything together to combine. Cover the pan and continue to simmer for another 10 minutes or so. By now your pasta should be done cooking, drain it and set it aside.

If your sauce has thickened too much you may can some more chicken broth or if you are living on the edge a little white wine :) If you like the constancy  of your sauce and it's time to eat sprinkle the Parmesan cheese around the whole pan and stir until it has melted into the vegetables and broth.

Spoon the pasta into bowls, tops with vegetables and sauce. Add a little extra sprinkle of Parmesan cheese or basil before serving.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Blueberry Peach Crisp

This is the perfect summertime dessert. I like to think that when I am having fruit in my dessert that no matter how much sugar is in the dessert that its "healthy".  I know its not really but it makes me feel better.  This recipe is adapted from Two Peas and Their Pod.   

Ingredients:
1-1/2 cups blueberries
1-1/2 cups peeled and sliced peaches (about 3)
1/2 tbsp fresh lemon juice
1/2 tsp lemon zest
1/8 tsp vanilla extract
1/3 cup granulated sugar
1/4 all purpose flour

For the topping:
1/2 all purpose flour
1/2 cup old fashioned or instant oats
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1/2 tsp cinnamon
6 tbsp cold butter, diced

Directions:
Preheat oven to 350 degrees.  In a large bowl combine the blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, sugar and flour.  Gently toss until fruit is well coated.  Let fruit mixture sit together while you prepare the topping.

In a large bowl combine flour, oatmeal, brown sugar, granulated sugar, salt and cinnamon.  Stir together with a fork.  Mix in the butter with a fork until the mixture comes together and you have a big crumble.

Place fruit mixture in a 1-1/2 quart glass baking dish.

Sprinkle the topping evenly with your hands over the fruit mixture.  Place the pan on a baking sheet and bake for 40-45 minutes or until the top browns.

Serve warm or at room temperature.  Serve with vanilla ice cream or whipped cream or both.  

Enjoy!!

This is linked to Weekend Potluck