Aloha!
I'm just in a little Polynesian/Hawaiian mood!
It's not exactly hot today, but the air feels a little "still".
You know how sometimes you want to cook, but you don't want to cook? You want good food, but you are just feeling a bit lazy?
How about a casual pizza with some chicken, fresh pineapple (since the prices are quite reasonable) and maybe some green pepper for color? And a magic ingredient...barbecue sauce. Aren't you a little intrigued?
If you are a make-your-own-pizza-dough type person...my hat's off to you! I'm not homemade all the time. Pillsbury can be your friend when you want a little homemade, a little convenience.
Aloha Pizza
1 green bell pepper, diced - you could skip this or substitute something else. I just put it in for color
2 pkgs refrigerated pizza crust
1 T olive oil
1 garlic clove, pressed
1/2 C BBQ Sauce
2 C shredded mozzarella cheese
2 C diced cooked chicken (2 average sized boneless skinless breasts)
1 med. pineapple
Preheat oven to 400. Roll out both packages of pizza crust on a large cookie-sheet sized pan. Stoneware will yield better results than metal.
Combine fresh garlic and oil and brush over pizza crust evenly. Then spread half of the BBQ sauce on top of that, using the back of a spoon or a scraper. Sprinkle chicken and cheese over crust. Bake for 20-25 minutes or until crust is golden.
Meanwhite, peel, core and slice fresh pineapple. If you have a pineapple wedger, that's an ideal tool for this job. Dice pineapple and bell pepper. Mix pineapple and bell pepper in a bowl. Spoon evenly over pizza, draining extra liquid against the side of the bowl - this keeps your pizza from getting too soggy.
Then drizzle the remaining BBQ sauce over the whole thing.
Cut into squares and serve!
Enjoy!
Thursday, July 9, 2009
Friday, July 3, 2009
Red, White and Blueberry Trifle
Need a quick dessert to go take to your 4th of July gathering? Categorize this one under "ridiculously simple"...I seem to have a lot of those, now that I think about it.
Red, White and Blueberry Trifle
1 prepared angel food cake (or if you prefer pound cake, you can use that)
1 qt. fresh strawberries
3 C fresh blueberries
1 (16oz) container frozen strawberries in syrup, thawed
2 T lemon juice
3 (6oz) containers strawberry yogurt
1 pkg white chocolate instant pudding
2 C Cool Whip, thawed
Cut cake into 1" cubes. Clean, hull and slice fresh strawberries. Rinse blueberries. Set aside 1/2 C each fresh strawberries and blueberries.
In a bowl, mix fresh and frozen strawberries together. In another bowl, whisk lemon juice, yogurt, and pudding mix. Once well blended, fold in 1 C of the Cool Whip.
To put the trifle together, have a trifle bowl or other bowl ready. Layer 1/3 of the cake cubes on the bottom of the bowl. Top with 1/3 of the strawberry mixture and 1/3 of the blueberries; press gently. Add one third Cool Whip mixture. Repeat layers 2 more times. Be sure to spread flat before adding the next set of layers.
To garnish, use a decorator tool or bag with an open star tip and pipe the top of the trifle. Lay reserved strawberries and blueberries as "stripes" across the top of the trifle, with "white" gaps in between each stripe of fruit.
I know these directions are longer than normal, but if you re-read through it and picture it in your mind, this is just dumping and pouring. Very very easy. And it looks so "Martha"...like you spent all day on it.
Enjoy your 4th of July!
Red, White and Blueberry Trifle
1 prepared angel food cake (or if you prefer pound cake, you can use that)
1 qt. fresh strawberries
3 C fresh blueberries
1 (16oz) container frozen strawberries in syrup, thawed
2 T lemon juice
3 (6oz) containers strawberry yogurt
1 pkg white chocolate instant pudding
2 C Cool Whip, thawed
Cut cake into 1" cubes. Clean, hull and slice fresh strawberries. Rinse blueberries. Set aside 1/2 C each fresh strawberries and blueberries.
In a bowl, mix fresh and frozen strawberries together. In another bowl, whisk lemon juice, yogurt, and pudding mix. Once well blended, fold in 1 C of the Cool Whip.
To put the trifle together, have a trifle bowl or other bowl ready. Layer 1/3 of the cake cubes on the bottom of the bowl. Top with 1/3 of the strawberry mixture and 1/3 of the blueberries; press gently. Add one third Cool Whip mixture. Repeat layers 2 more times. Be sure to spread flat before adding the next set of layers.
To garnish, use a decorator tool or bag with an open star tip and pipe the top of the trifle. Lay reserved strawberries and blueberries as "stripes" across the top of the trifle, with "white" gaps in between each stripe of fruit.
I know these directions are longer than normal, but if you re-read through it and picture it in your mind, this is just dumping and pouring. Very very easy. And it looks so "Martha"...like you spent all day on it.
Enjoy your 4th of July!
Monday, June 29, 2009
Pizza Burgers
Pizza and hamburgers. 2 foods that just about every kid eats.
How about make your own Pizza Burgers? Yet another freezer meal waiting for you to WOW your family. You can call it Gourmet Burger Night.
Here's what you need for Pizza Burgers:
2 lbs extra lean ground beef
2 oz pepperoni slices (15-20 slices)
1/2 C pizza sauce (or plain tomato sauce)
1/2 C dried bread crumbs (if you have the Italian kind in a tub, that's perfect!)
1/2 C shredded mozzarella cheese
Place beef in a large mixing bowl. Coarsely chop pepperoni. Add pepperoni, sauce, bread crumbs and cheese to beef. Using your hands, wearing disposable gloves (or a real sturdy spoon), mix until well blended.
If you plan to save this for later, you have 2 options:
1. Put the entire bowl full of meat into a gallon sized freezer bag. Flatten, removing as much air as possible. Seal and freeze.
OR
2. Shape immediately into 8 hamburger patties and place on waxed paper on the bottom of a freezer-safe container. Can be layered 4-on-4. Cover top layer with another sheet of wax paper and seal.
Otherwise, shape into patties and enjoy immediately! Serve with your favorite condiments.
As we are in the thick of summer, look for more "Gourmet Burgers" to come!
How about make your own Pizza Burgers? Yet another freezer meal waiting for you to WOW your family. You can call it Gourmet Burger Night.
Here's what you need for Pizza Burgers:
2 lbs extra lean ground beef
2 oz pepperoni slices (15-20 slices)
1/2 C pizza sauce (or plain tomato sauce)
1/2 C dried bread crumbs (if you have the Italian kind in a tub, that's perfect!)
1/2 C shredded mozzarella cheese
Place beef in a large mixing bowl. Coarsely chop pepperoni. Add pepperoni, sauce, bread crumbs and cheese to beef. Using your hands, wearing disposable gloves (or a real sturdy spoon), mix until well blended.
If you plan to save this for later, you have 2 options:
1. Put the entire bowl full of meat into a gallon sized freezer bag. Flatten, removing as much air as possible. Seal and freeze.
OR
2. Shape immediately into 8 hamburger patties and place on waxed paper on the bottom of a freezer-safe container. Can be layered 4-on-4. Cover top layer with another sheet of wax paper and seal.
Otherwise, shape into patties and enjoy immediately! Serve with your favorite condiments.
As we are in the thick of summer, look for more "Gourmet Burgers" to come!
Thursday, June 25, 2009
Fun Food Facts ~ Part 1
I know I've been on hiatus for a while, but I have to get back in the groove.
Today, I'm going to offer some food tips that fit our power cooking theme: save time and be efficient with the ingredients you use in the kitchen.
~ Keep your guacomole fresh and not-brown by putting the pit of the avocado in the bowl of guac between serving.
~ Male or female bell peppers? You can tell which ones are which by how many bumps there are on the bottom. 3 bumps is a male pepper and it's best used for cooking. 4 bumps is a female pepper and it's best used raw.
~ Cabbage is over 91% water.
~ Lemons have more sugar than strawberries
Back with a recipe later!
Today, I'm going to offer some food tips that fit our power cooking theme: save time and be efficient with the ingredients you use in the kitchen.
~ Keep your guacomole fresh and not-brown by putting the pit of the avocado in the bowl of guac between serving.
~ Male or female bell peppers? You can tell which ones are which by how many bumps there are on the bottom. 3 bumps is a male pepper and it's best used for cooking. 4 bumps is a female pepper and it's best used raw.
~ Cabbage is over 91% water.
~ Lemons have more sugar than strawberries
Back with a recipe later!
Friday, June 19, 2009
Bubble Up Pizza
Pizza is already easy. But how about a twist?
Bubble Up Pizza is actually baked. Not ideal for a 90 degree day, but save this for when people have a hankering for pizza and you just don't have one in the freezer.
Totally easy...have I ever given you any other kind?...and you could put a good portion of the ingredients in a ziploc and freeze it for when you are ready to use it. Everything but the biscuits and cheese.
Bubble Up Pizza
1/3 C green bell pepper, chopped
1/3 C onion, chopped
1 C fresh sliced mushrooms
1/3 C pitted ripe olives
1 jar (14 oz) spaghetti sauce
1 garlic clove, pressed - I'd probably make this at least 2 cloves
3 pkgs (7.5oz each) refrigerated buttermilk biscuits
2 C (8oz) shredded mozzarella cheese
Preheat oven to 375. Chop bell pepper and onion. Slice mushrooms. In bowl, combine vegetables and spaghetti sauce. Add pressed garlic. Mix well.
Cut each biscuit into quarters using kitchen shears. Arrange half of biscuit pieces evenl over bottom of 9x13 baker. Bottom will not be completely covered. Spread with half of sauce mix. Sprinkle with half of cheese. Repeat layers. Bake 23-28 minutes or until golden brown. Cut into 8 squares.
Enjoy!
Next blog, I'm going to focus on some food facts to help you maximize the use of certain foods in your kitchen.
Bubble Up Pizza is actually baked. Not ideal for a 90 degree day, but save this for when people have a hankering for pizza and you just don't have one in the freezer.
Totally easy...have I ever given you any other kind?...and you could put a good portion of the ingredients in a ziploc and freeze it for when you are ready to use it. Everything but the biscuits and cheese.
Bubble Up Pizza
1/3 C green bell pepper, chopped
1/3 C onion, chopped
1 C fresh sliced mushrooms
1/3 C pitted ripe olives
1 jar (14 oz) spaghetti sauce
1 garlic clove, pressed - I'd probably make this at least 2 cloves
3 pkgs (7.5oz each) refrigerated buttermilk biscuits
2 C (8oz) shredded mozzarella cheese
Preheat oven to 375. Chop bell pepper and onion. Slice mushrooms. In bowl, combine vegetables and spaghetti sauce. Add pressed garlic. Mix well.
Cut each biscuit into quarters using kitchen shears. Arrange half of biscuit pieces evenl over bottom of 9x13 baker. Bottom will not be completely covered. Spread with half of sauce mix. Sprinkle with half of cheese. Repeat layers. Bake 23-28 minutes or until golden brown. Cut into 8 squares.
Enjoy!
Next blog, I'm going to focus on some food facts to help you maximize the use of certain foods in your kitchen.
Monday, June 15, 2009
Jerk Chicken, Mango and Avocado...Salad!
Jamaica, mon! Now that summer is here, there's nothing like a filling and refreshing salad on a hot summer day!
Jamaican jerk was always scary to me. My dad is big on spicy...really spicy. I just was scared off that it would be a 4-alarm fire so I resisted trying this recipe. However, it only used a bit of the jerk seasoning on the chicken and nowhere else.
WOW! Can I eat this every day? I LOVE IT!
Give this one a try. It blends some great fruit flavors with chicken and a lettuce salad AND the homemade dressing couldn't be easier! AND super-de-duper tasty!
Jamaican Jerk Chicken, Mango and Avocado Salad
1 T lime juice
1 T jerk seasoning
2 t vegetable oil or olive oil
2 t finely chopped jalapeno pepper (no seeds)
1 garlic clove pressed
2 boneless skinless chicken breasts, thawed
1 bag shredded lettuce - or your own favorite lettuce head, bag or fresh greens from the garden!
1 avocado, peeled and cubed
1 mango, peeled and cubed
Dressing:
2 T lime juice
1 T sugar
1 t lime zest
Dash of salt
2 T vegetable or olive oil
Add all dressing ingredients together. Whisk until well blended. Cover and refrigerate until ready to serve.
For chicken, whisk lime juice, jerk seasoning, jalapeno, oil and garlic until blended well. Dice chicken. Add chicken to bowl with seasoning mix and coat well. Stir fry in a skillet until well done.
Peel, slice and dice avocado and mango.
Add chicken and fruit to a bowl with lettuce. Drizzle with dressing and enjoy!
Jamaican jerk was always scary to me. My dad is big on spicy...really spicy. I just was scared off that it would be a 4-alarm fire so I resisted trying this recipe. However, it only used a bit of the jerk seasoning on the chicken and nowhere else.
WOW! Can I eat this every day? I LOVE IT!
Give this one a try. It blends some great fruit flavors with chicken and a lettuce salad AND the homemade dressing couldn't be easier! AND super-de-duper tasty!
Jamaican Jerk Chicken, Mango and Avocado Salad
1 T lime juice
1 T jerk seasoning
2 t vegetable oil or olive oil
2 t finely chopped jalapeno pepper (no seeds)
1 garlic clove pressed
2 boneless skinless chicken breasts, thawed
1 bag shredded lettuce - or your own favorite lettuce head, bag or fresh greens from the garden!
1 avocado, peeled and cubed
1 mango, peeled and cubed
Dressing:
2 T lime juice
1 T sugar
1 t lime zest
Dash of salt
2 T vegetable or olive oil
Add all dressing ingredients together. Whisk until well blended. Cover and refrigerate until ready to serve.
For chicken, whisk lime juice, jerk seasoning, jalapeno, oil and garlic until blended well. Dice chicken. Add chicken to bowl with seasoning mix and coat well. Stir fry in a skillet until well done.
Peel, slice and dice avocado and mango.
Add chicken and fruit to a bowl with lettuce. Drizzle with dressing and enjoy!
Thursday, June 11, 2009
Margarita Salmon with Margarita Slush
Whew! I know it's been a couple weeks, but I had a crazy time wrapping up work before heading to Florida for Star Wars Weekends at Disney World for my husband's birthday. And I'm still trying to re-organize the disaster that is my desk.
But, now that we've turned the corner to summer, I've been bringing out some more lighter recipes that don't fill you too full and make you have sour stomach in the heat.
My daughter is a HUGE salmon fan. And while I know not everyone digs salmon, you can substitute your own favorite fish. Or if seafood is not your gig, by all means, try it with some chicken.
Marinades are the key to summer flavor!
Margarita Salmon
1 filet of salmon
Lime Juice
Salt
Olive Oil
Ideally, you should be able to lay your salmon filet out in a shallow dish. In a bowl, mix together 1 C lime juice, 1/4 C olive oil and 1 t salt. Pour over salmon. Cover dish and let marinate for at least 30 minutes. Discard marinade before cooking.
Salmon can be grilled or baked. Cooking time depends on the size of your filet. But salmon is done when it's a lighter pink and easily flakes with a fork.
Want to have a whole "Margarita" meal? Make some Margarita Slush. I do this at parties all the time.
Margarita Slush
1 can (12 oz) lemonade
1 can (12 oz) limeade
1 can (6 oz) orange juice
6 C water
Your favorite "uncola" - Sprite, Sierra Mist, Fresca, etc.
Mix juice concentrates and water in a larger pitcher. Blend well. Divide into 3 quart-size, freezer ziploc bags. Freeze. 1 bag makes a single 2 quart batch.
When ready to make slush, take out a freezer bag and let it slightly thaw so that the mix is slushy. Add contents of bag to 2 quart pitcher. Add 1 liter (1/2 of a 2-liter bottle) of your favorite uncola and mix well.
This recipe is virgin. You can soup it up with the tequila if you like. But I find it to be a fun and refreshing alternative all year round, but especially during the summer.
Enjoy!
But, now that we've turned the corner to summer, I've been bringing out some more lighter recipes that don't fill you too full and make you have sour stomach in the heat.
My daughter is a HUGE salmon fan. And while I know not everyone digs salmon, you can substitute your own favorite fish. Or if seafood is not your gig, by all means, try it with some chicken.
Marinades are the key to summer flavor!
Margarita Salmon
1 filet of salmon
Lime Juice
Salt
Olive Oil
Ideally, you should be able to lay your salmon filet out in a shallow dish. In a bowl, mix together 1 C lime juice, 1/4 C olive oil and 1 t salt. Pour over salmon. Cover dish and let marinate for at least 30 minutes. Discard marinade before cooking.
Salmon can be grilled or baked. Cooking time depends on the size of your filet. But salmon is done when it's a lighter pink and easily flakes with a fork.
Want to have a whole "Margarita" meal? Make some Margarita Slush. I do this at parties all the time.
Margarita Slush
1 can (12 oz) lemonade
1 can (12 oz) limeade
1 can (6 oz) orange juice
6 C water
Your favorite "uncola" - Sprite, Sierra Mist, Fresca, etc.
Mix juice concentrates and water in a larger pitcher. Blend well. Divide into 3 quart-size, freezer ziploc bags. Freeze. 1 bag makes a single 2 quart batch.
When ready to make slush, take out a freezer bag and let it slightly thaw so that the mix is slushy. Add contents of bag to 2 quart pitcher. Add 1 liter (1/2 of a 2-liter bottle) of your favorite uncola and mix well.
This recipe is virgin. You can soup it up with the tequila if you like. But I find it to be a fun and refreshing alternative all year round, but especially during the summer.
Enjoy!
