Roasted Vegetable Enchilada Bake

Its time for my annual mother/daughter vacation with my Mom and Sister this weekend and this year we are going to Savannah. We absolutely loved Charleston two years ago and are looking forward to Savannah being similar but different. I've picked a bunch of things we want to see and do and hoping we will have time to do everything on the list. We are also taking a quick trip to Hilton Head to see what that's about.  

I made this a few weeks ago but you can still find all the vegetables you need if you want to make it now or you can make some substitutions. This is jam packed with veggies and you will definitely feel healthy eating it. Whenever I feel healthy eating dinner I just make sure to have a nice chocolate dessert afterwards to even things out.  This recipe is adapted from www.twopeasandtheirpod.com.

Ingredients:
1 large red pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 large onion, diced
1 small container mushrooms, washed and sliced
1 tbsp olive oil
1 can black beans, rinsed and drained
1 tsp chili powder
2 garlic cloves, minced
1/4 cup parsley (or cilantro)
2 cups red enchilada sauce
10 small tortillas
1 cup shredded cheddar cheese
salt and pepper to taste
1/2 avocado for topping
1/3 cup sour cream for topping

Directions:
Preheat oven to 425 degrees.  Line two cookie sheets with parchment paper.  Spread out the diced onion, zucchini, squash, red pepper and mushrooms on the cookie sheets.  Sprinkle olive oil over top and toss to spread evenly.  Sprinkle salt and pepper.  Roast for 25-30 minutes, mixing around occasionally.  Remove from oven and let cool.  Reduce heat to 350 degrees.

Grease a oval baking pan with PAM and pour 1/4 cup of enchilada sauce into the bottom of the pan.  Add a layer of tortillas to completely cover the bottom.  This will mean breaking them into different shapes to cover everything.

In a bowl combine the roasted vegetables, black beans, chili powder, parsley and salt and pepper.

Spread 1/3 of the vegetable/bean mixture on the top of the bottom layer of enchiladas.  Add 1/3 of cheddar cheese.

Make a second layer of the tortillas, enchilada sauce, vegetable/bean mixture and cheese.  And repeat one more layer.  Bake for 30 minutes or until cheese is bubbling.

Let cool for 5 minutes before cutting into square servings.  Top with sour cream and avocado.

Enjoy!!

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!!

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/

Pesto Sun-Dried Tomato Bread

A few months ago the food network magazine featured 50 different kinds of quick breads both sweet and savory. When I saw this pesto sun-dried tomato version I knew immediately I had to give it a try. The top is crunchy while the middle is still moist. The pesto swirl gets into every slice making it salty and flavorful. It pairs great along with salad, soup, or a creamy pasta dish but it can also work by itself as a snack.

Ingredients:

1 Cup Oil packed Sun-Dried Tomatoes - Diced

1/2 Cup Pesto

3/4 Cup Sour Cream

1/2 Cup Canola Oil

2 Eggs

1 3/4 Cup Flour

1/2 Cup Parmesan Cheese - Grated

1 Tbsp Sugar

1 1/2 Tsp Baking Powder

1/2 Tsp Salt
1/2 Tsp Pepper

1/4 Tsp Baking Soda

1 Tbsp Butter or Margarine to grease the pan

Adapted from Food Network Magazine

Preheat oven to 350 F. Grease a 9x5 loaf pan with some margarine or butter and set aside. In a large bowl whisk together the dry ingredients (flour, salt, pepper, baking powder, baking soda, and cheese). In a medium sized bowl combine the sour cream with the oil and the eggs.

Fold the wet ingredients into the dry until completely combined, then mix in the sun-dried tomatoes. Pour the batter into the loaf pan. Shake and tap it on the table for it to spread out and fill in the corners.

Spoon the pesto on top and swirl it into the batter making sure to get it into the middle so it is in every slice of bread. Bake 40-50 minutes until the top is golden brown.

Let cool 1 hour, then run a knife along the edges of the pan and gently ease the bread out. Cool completely on a baking rack. Serve as a snack or along side of your favorite soup or salad.

Enjoy!!

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

Butternut Squash Pesto Goat Cheese Pizza

That's right I said Butternut Squash, Pesto and Goat Cheese pizza!! What I didn't tell you is that there are also caramelized onions on this pizza because that would make the name of it way too long haha :) Everyone loves a good butternut squash recipe in the fall and when I heard that you could put it on pizza I had to try it immediately. I'm all about pizzas that aren't traditional like my Reuben Pizza, my Greek Pizza, my Chicken Alfredo Pizza or my Thai Chicken Pizza but this one tops them all. The roasted butternut squash and caramelized onions are sweet on top of the fresh pesto flavor with just a hint of creaminess from the melted goat cheese... on my god my mouth is watering just thinking about having another slice of this pizza!!

Ingredients:
1 Pizza Crust Regular or Whole Wheat
2 Onions - Sliced Thin
1 Butternut Squash - Peeled & Diced
1 Cup Pesto
4oz Crumbled Goat Cheese
2 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
S&P
Pam Spray
Flour for Pizza Crust

There is some prep for this pizza so although the cooking time of the pizza is only about 15-20 minutes the cooking time for the squash and onions are about 45-50 before hand. Preheat your oven to 325 F. Then peel and dice up your butternut squash into about little cubes. Toss the cubes in some olive oil and sprinkle them with salt and pepper. Allow them to roast in the oven about 45 minutes, shaking the tray or giving them a flip so they don't burn about half way through.

While your butternut squash is roasting you can caramelized the onions, it should take about the same amount of time. Slice your onion very thin, in a large pan over low heat put in the olive oil. Add the onions, separating them as you put them in so they aren't connected. Make sure to keep the heat low and stir them occasionally so they don't stick and burn. They will begin to cook and soften, salt & pepper them. You can add some apple cider vinegar to them about half way through and then at the end if you feel they are sticking you can add a little water. You want them to be nice and brown before you are finished with them.

When the squash and onions are almost done cooking you can roll your pizza dough out onto a lightly floured surface. You want it to be no more than about a 1/2 thick and as round as you can get it if you have a round pizza pan like I do. Spray your pan with some Pam spray or grease it with a little olive oil. Shake off some of the flour and then place your pizza dough into the pan. Spread your pesto around the pizza dough leaving a little bit of room around the sides for the crust.

Arrange the butternut squash and caramelized onions around the pizza dough. 

Top with the crumbled goat cheese

Bake in the oven 15-20 minutes, the pesto should be bubbling, the crust should look to be slight crispy and some of the goat cheese may have some light brown on the top.

Allow it to sit about 5 minutes before slicing. Serve immediately.

Enjoy!!

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