BLT pizza

We love California Pizza Kitchen for their different types of pizza, but we don't eat there often.  We got the idea for the BLT pizza from our favorite pizza to order at CPK.  We happen to grill this pizza, but you can do it in the oven as well.   I LOVE to grill pizza, it comes out so crispy.

6- 8 slices bacon- cooked
1 pizza dough (we get ours from our local pizzeria)
1 package mozzarella cheese
head of iceberg lettuce
1 pint grape tomatoes
1 Tbsp mayonaise

Cook your bacon, I happened to cook mine in the oven, but anyway you like to cook bacon will do.  If you want to do it in the oven place your bacon on a large jelly roll sheet lined with foil and put in a cold oven and turn the oven on to 400 degrees.  Should take about 10-15 minutes for the bacon to cook.  Next, I cut my dough into fourths and stretch them out.  Spread a little olive oil on side and place it oil side down on your grill.  When the bottom is nice and crispy flip your dough.  Then, spread your mozzarella cheese on the face up side of the dough.  Close the grill and let it melt.  While the cheese is melting, cut your lettuce so that it is shredded and place in a large bowl.  Cut your tomatoes into small slices as well and put with your lettuce.  Next, mix the lettuce and tomatoes with your mayo.  When your dough is ready, layer your bacon, and then top with lettuce mixture.  YUMM!

Spaghetti Squash Shrimp Scampi

I just made this for dinner tonight and it was sooo delish and healthy too!  I got the idea from my pilates instructor when she was talking about making spaghetti squash last week and decided instead of a marinara sauce I wanted a white wine sauce, which made me think of scampi.

1 lb raw shrimp (cleaned, peeled, and deveined)
olive oil
3-4 cloves garlic
juice of one lemon
1 cup white wine
salt (use as much or as little as you like)
1/2 tsp red pepper flakes
2 Tbsp butter
fresh parsley
parmesan cheese
1 spaghetti squash

Cut your spaghetti squash in half and microwave it cut side down for 10-20 minutes, depending on the size.  You can tell it is done when it is soft to the touch.  While squash is cooking, add about 1-2 Tbsp olive oil in a large sauce pan.  Add in garlic and cook for 1-2 minutes, but do not burn the garlic.  Add in your shrimp, juice of one lemon, salt and red pepper flakes.  Cook for about 2 minutes and then add in the white wine.  Simmer and reduce, about 10 minutes or so.  Add in butter and let it melt.  Chop up some fresh parsley and sprinkle on top of shrimp and sauce.  Use a fork to "rake" your squash into strands into a large serving dish.  Pour shrimp and sauce over squash and serve.  Top with some grated parmesan cheese.

* Please excuse my horrible photo, I had already started eating and decided to just take a photo with my phone.

Baked Tilapia with Tomato and Basil (courtesy of Paula Deen)

So surprisingly this is a healthy recipe by Paula Deen, and there is no butter called for.  I know you might be thinking that this is because Paula Deen has turned over her diet because of her diabetes, but this recipe dates back to 2008.  I have to say this is one of the best fish dishes I have had in a LONG time. So thanks Paula!  Oh, and I did change it a little from her original recipe.

Ingredients:
Nonstick cooking spray
4- tilapia fillets
1/2 tsp salt

1/2 tsp black pepper
1 Tbsp minced fresh basil
1 tsp dried oregano
1 tsp onion powder
3 small cloves garlic minced
3 Tbsp olive oil
2-3 tomatoes sliced ( I used a variety of smaller tomatoes and larger tomatoes and just made sure they covered the fish)

Directions: Preheat the oven to 400 degrees. Spray a shallow baking dish with nonstick spray.

Arrange the fish in the baking dish and sprinkle evenly with salt, pepper, basil, oregano, onion powder, garlic and 2 Tbsp olive oil.  Arrange the tomatoes evenly over the fish and drizzle with the remaining 1 Tbsp olive oil.  Bake until the fish flakes easily with a for, about 20-25 minutes.

I served mine with orzo pilaf and steamed green beans from my garden.

Watermelon Infused Vodka

Last week I bought a huge watermelon for the kids.  As I was cutting it up I started to think about how people put a hole in watermelons and fill them with vodka, which then made me think about my strawberry infused vodka from last summer, so naturally I decided to try the same process with my watermelon, and boy am I glad I did!

Here's what you do...

Fill a mason jar with cut up pieces of watermelon.  Fill it as much as you can.  I actually shoved the pieces in and squished them down so that I had the most amount of watermelon I could.  Then fill the jar with a good vodka.  Put the vodka in the fridge and every day turn it over a few times to mix.  I let mine sit for about 5 days before I tried it in a drink.

The first time I used it I left it as is and muddled the chunks of watermelon, which was good, but I decided to blend it and strain it for my next drinks...I think I like it better this way.

Here is the cocktail I made:
Fill a glass with ice
Fill 1/3 with watermelon vodka
Fill 2/3 with lime flavored seltzer
Use a little simple syrup to sweeten to your liking
Garnish with a sprig of mint

S'mores Bars

I made these for my nephew's birthday and they were good, but extremely rich!  I got the recipe off pinterest, but it is a Betty Crocker recipe and quite easy.

1 pouch (1 lb 1.5 oz.) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs ( I just crushed mine in a ziploc bag)
1 cup melted butter
3 cups chocolate chips
4 1/2 cups miniature marshmallows

Heat oven to 375 degrees.  In a large bowl, stir together cookie mix and graham cracker crumbs.  Stir in melted butter until a soft dough forms.  Press into ungreased 13x9 inch pan.  Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over crust.  Let stand 3-5 minutes.  Once chocolate becomes shiny, spread the chocolate evenly over the crust.  Set oven to broil and sprinkle marshmallows over melted chocolate. Broil the top until the marshmallows are toasted.  Cool 10 minutes and serve warm.

Iced Coffee

I love to drink iced coffee in the summer and luckily stumbled across The Pioneer Woman's iced coffee post last year.  I LOVE that I can keep the coffee in my fridge ready to go and that I don't need to brew it and wait for it to cool.

Start out with a bag of coffee.  It can be any kind you want, but I used the same as Ree, Cafe Bustelo.

Next, you need to empty 8 oz. of the coffee grinds into a large container.  I actually use the inside of my crockpot (without turning it on of course) because it can hold all the liquid.  Next you need to pour in one gallon of cold water.  The ratio is one pound coffee to two gallons water, and sine I don't have huge containers, I do a half pound coffee to one gallon water.  Then stir the grounds and make sure they are all wet.  Put the lid on it and leave it on the counter to sit for at least 8 hours. If you let it sit for longer you will just get a stronger brew.

After 8 hours, you will need to strain your coffee.  This takes a bit of time and patience, but it is worth it.  I use a large empty container, a strainer and coffee filters. Line your strainer with a coffee filter and place it over the container, then ladle the coffee mixture into the filter and let it strain.  Once the filter gets clogged I like to wring it out and then use a new filter.  I probably use at least 5 filters.

Store your coffee in a large container.  I store mine in the fridge in two large 1/2 gallon mason jars.


Now when you want iced coffee just pour, add your milk and sweetener. ( I prefer simple syrup, which I keep in a syrup container in my fridge).

SUMMER IS HERE!

I am so happy summer is here and that means some of my favorite recipes are back, like "Sand" dessert, a strawberry infused vodka and sangria.

This year I am thinking of infusing some pineapples with coconut rum to use in this sangria from averie cooks  Doesn't that sound yummy?

And I also plan on infusing some cucumber vodka.  My sister-in-law made it last year and didn't particularly care for it, but I LOVED it.  I also have a really refreshing drink that we created to share with you.  The picture is a hint of one of the ingredients in my cucumber cocktail.

The other thing I love about summer is that I am off for the summer, which means more time to focus on my blog.  YAY!

Wow, this post makes me sound like a bit of an alcoholic, I promise I only drink responsibly.

Stuffed Peppers

As you may already know, I try and make meals that don't have too much prep or take too much time. After coming home from work and picking up the kids, I usually only have about 30 minutes or so to get dinner on the table while I have a two year old hanging off my leg and a four year old making demands I play with him.  So I have created my own shortcuts when I can.  For this recipe I use jarred sauce and also microwavable rice.  I absolutely LOVE having this rice in my freezer for nights when I just don't have much time and it comes out so nice and fluffy.

Ingredients:
4 small-medium green bell peppers
1 lb ground beef or ground turkey (I usually use turkey)
1 jar sauce (any type you like)
1 cup cooked rice
parmasean cheese for sprinkling

Pre-heat oven to 375 degrees.  Cook rice, you can do this in the microwave or use leftover rice that you have on hand.  Cook ground meat in a skillet and drain off the fat.  Mix in the cooked rice and jar of sauce.  Cut the tops off the peppers and take out the membranes and seeds.  Put peppers in an oven-safe casserole dish and fill with the meat mixture. Sprinkle with cheese and bake at 375 until brown and the peppers are soft, about 30-45 minutes.

Baked Sweet and Sour Chicken- courtesy of Life as a Lofthouse

I made this for dinner tonight and OMG, it was amazing!  I came across this recipe on pinterest and wanted to try it for awhile, and since I forgot to set up my chicken in the slow cooker for a different recipe, I decided I would go for it tonight and I am so glad I did.  I didn't make the fried rice, instead I had the frozen Jasmine rice that I get from Trader Joe's and keep in the freezer.  This recipe comes from the awesome food blog Life as a Lofthouse.  In her recipe she uses chicken breasts but I used thighs because that is what I had in the house.  I also want to add that I tried this recipe with just cutting up the chicken and skipping the cornstarch and frying part, and it was very dry and not as good.

Ingredients:

For the chicken:
6 boneless, skinless chicken thighs
salt and pepper
1 cup cornstarch
2 beaten eggs with a Tbsp water
1/4 vegetable oil

For the sauce:
3/4 cup sugar
4 Tbsp ketchup
1/2 cup vinegar
1 Tbsp soy sauce
1 tsp garlic salt- I didn't have garlic salt so I used a little garlic powder and salt

Preheat oven to 350 degrees.  Cut chicken into small pieces and season with salt and pepper.  Coat chicken in cornstarch and then dip in egg.   Brown chicken in skillet with oil until it is nice and brown, but not necessarily cooked through.  When chicken is cooked put it into a large baking dish.  Whisk together the sauce ingredients and pour evenly over chicken.  Bake for an hour and toss chicken every 15 minutes.

Fish Tacos with Mango Salsa

Since the weather is getting warmer I like to change up my cooking to lighter meals.  Plus, bathing suit season is almost upon us.  Tonight, at my husband's suggestion, I made fish tacos and decided to make a mango salsa to top it since I LOVE mango salsa.

For the Fish:
Any mild fish filets you like- I used flounder
tortillas
1/4 cup lime juice (about 2 limes worth)
1 Tbsp vegetable oil
1 Tbsp cumin
1 Tbsp chili powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp dried oregano

Marinate fish filets in the marinade.  I only marinated mine for about 5-10 minutes.  Then create foil packets and grill for about 3-4 minutes on each side.  Top with whatever fixings you like.

For the Mango Salsa:
1 Mango- chopped
1/2 large tomato- chopped
1/4 red onion- chopped
handful cilantro- chopped
dash of cumin
dash of salt

In a medium bowl, add all chopped ingredients and sprinkle with cumin and salt.  You can add as much or as little cumin and salt as you prefer.

Easter Dinner Menu

I am hosting Easter dinner, as I have for the past four years now.  I thought I would share my menu and some good links to recipes I am using.  This year is a smaller gathering, (my husband's sister rotates between her side and her husband's side) so without their family of five, and my mom going with her boyfriend, there will only be 7 adults and 2 kids.  This allows me to make my favorite....roasted lamb. YUMMY!  Here is my menu:

Appetizers:
Cheese and crackers, plus whatever app my mother-in-law brings

Main Course:
Lamb- Ina Garten's recipe and we just got a new Weber grill
Grilled Chicken Breast for my sister-in-law who doesn't like lamb
Roasted asparagus
Scalloped Potato Gratin- Tyler Florence's recipe
Peas with Shallots and Pancetta- Bobby Flay's recipe
Biscuits

Dessert:
Banana Pudding Gone Amazing, plus whatever dessert my sister-in-law brings

Chicken Cardinale- Kind of

So I had this dish at an Italian restaurant not far from my house, (my plumber's wife actually owns it) and I ate everything on my plate.  I am not normally a member of the clean plate club, but this dish was just so amazing I couldn't stop eating!  I had to try and recreate it, but when I looked up recipes for chicken cardinale they were different from the one I had that night.  So, I did my best to recreate the flavors, and I think I got it.

The night I cooked this I forgot to get red peppers

1 1/2 lb thin cut chicken cutlets
1/2 cup flour
1/4 cup olive oil
salt & pepper
1 shallot- chopped
1/2 cup white wine
1 small can of tomato sauce
1/2 cup water
fresh mozzarella
prosciutto- enough for each piece of chicken
roasted red pepper-enough for each piece of chicken

Heat oil in a skillet, and dredge chicken in flour with salt and pepper.  Saute chicken in oil until browned on both sides.  Take chicken out of skillet and put to the side.  Add shallot to the pan and saute for about 1-2 minutes.  Add in wine and bring to a bubble.  After 1-2 minutes add in tomato sauce and simmer.  Add salt and pepper to taste and stir in water.  Let simmer for about 10 minutes. If sauce gets too thick add more water, if it is too thin, simmer longer.  While sauce is simmering, place chicken on a baking sheet and top with slices of mozzarella.  Place chicken under the broiler or in a hot oven to melt the cheese.  When cheese is melted, take out the chicken and top with prosciutto and roasted red pepper.  Top with sauce and serve.  YUMM!

BBQ Chicken and Pineapple Quesadillas

This was sooo yummy!  I love the combination of sweet pineapple in a savory dish.  At one of my favorite restaurants there is a dish with shrimp and pineapple and it is delish!  I think that inspired this dish as I was thinking about what I could make that would be quick, but different.  I sometimes get a little bored with the same dishes over and over.  After making these I thought of some other variations, like shrimp, or mango.  YUM!

1 1/2 lbs chicken tenderloins
2-3 Tbsp barbeque sauce (I used Sweet Baby Ray's)
1/2 Fresh Pineapple cut into long strips (I am sure you could use canned but if you use canned I would use the rings)
2 cups shredded cheese (I used Monterey Jack, but you can use the Mexican blend they sell)
Tortillas

*optional add-ins: scallions, jalapeno


Coat chicken in BBQ sauce.  You can either grill your chicken or bake it. (I baked mine.)  While chicken is cooking, cut up your pineapple.  Grill pineapple to get nice brown grill marks.  Then cut pineapple into small chunks.  Once chicken is cooked, cut it into small pieces.  Get grill pan nice and hot and place a tortilla on pan, layer cheese, pineapple, chicken and a drizzle of BBQ sauce and top with a little more cheese and top tortilla.  Once the bottom is browned and cheese has melted, flip and grill other side.  When both sides are done, cut and enjoy!  You can top with salsa, sour cream, or guacamole.

French Dip Sandwiches

This is such a quick and easy dinner.  My daughter loves to dip her foods, so this is a great meal for her.

1-1 1/2 lbs roast beef cold cuts
1-2 baguettes
2 Tbsp butter
1 shallot- chopped
1/4 cup red wine
1-2 Tbsp flour
16 oz. beef broth

Melt butter in pan and saute shallots.  Add in red wine and let alcohol cook out, about 2 minutes.  Add in flour.  Slowly whisk in beef broth.  Simmer for about 10 minutes.  Cut bread in half length wise and dip the inside into the broth mixture.  Then place the roast beef into the broth mixture to warm and top bread.

Lasagna Roll Ups

I love these lasagna roll ups and I love how you can really make so many variations too.  You can really make this with whatever fillings you want.  I think I might try a taco/Mexican version soon.  This one I make with sausage and spinach and an alfreado sauce since my husband is not a huge red sauce fan.

lasagna noodles cooked
1 lb Italian sausage
1 package frozen chopped spinach
8 oz. ricotta cheese

Alfredo Sauce Ingredients:

1 1/2 cups skim milk
1 Tbsp butter
1 Tbsp flour
3/4 cups grated parmesan cheese
1/2 tsp kosher salt

Cook lasagna noodles and lay out flat.  Cook and drain sausage.  While sausage is cooking defrost spinach in microwave.  Drain spinach and mix together with sausage and ricotta cheese.  Make alfredo sauce .  Coat bottom of 9 x 13 pan with alfredo sauce.  Lay out lasagna noodle and spread the sausage mixture down the legnth of the noodle.  Roll up the lasagna and place in pan.  Coat all the roll ups with sauce and a sprinkle of parmesan cheese and bake at 350 degrees for about 20 minutes.