Peach, Basil, Mozzarella, & Balsamic Pizza Recipe. Peach, Basil, Mozzarella, & Balsamic Pizza We love making homemade pizza.
Josh is the dough master and I take care of the sauce and toppings. I usually choose a veggie loaded pizza while Josh goes for a sausage or pepperoni pizza. This time I decided to really switch up the toppings. One of my latest pregnancy cravings is peaches. Our basil is going crazy this year, so I went outside and picked a handful for our pizza. After Josh rolled out the pizza dough into a circle, I stepped in to top the pizza with my delicious toppings. Place the pizza in a hot oven and bake for about 10-15 minutes. We let the pizza cool for a few minutes, sliced it, and started eating. If you are looking for a fun, fresh, and unique pizza-try this Peach, Basil, Mozzarella, & Balsamic Pizza.
If you like this Peach, Basil, Mozzarella, & Balsamic Pizza, you might also like: Avocado Pita Pizza with Cilantro Sauce. Avocado Pita Pizza with Cilantro Sauce We love making homemade pizza.
Josh always makes the pizza dough, while I make the sauce. Well, last week I was craving pizza for lunch, big time! I was tempted to call my “dough boy” home from work so he could whip up some pizza dough, but I decided I should probably let him work:) I was busy with Caleb and didn’t have time to make pizza dough from scratch, so I took the easy route and used pita bread to create an Avocado Pita Pizza with Cilantro Sauce.
The pita bread made a great pizza crust. If you think putting avocado slices on a pizza is weird, think again. The sauce is made with cilantro, garlic, fresh lime juice, jalapeño, green onion, olive oil, salt. The cilantro sauce was the perfect base for the pizza. And now for some exciting book news! Avocado Pita Pizza with Cilantro Sauce Yield: 2 pita pizzasPrep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes Pita bread topped with cilantro sauce, cheese, and avocado slices! Healthy Baked Chicken Nuggets. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Chicken Caprese Recipe. Monday, December 27, 2010 It’s high tomato and basil season here (I know, insert a groan from those suffering in 16F weather) and with a massive pile of leftover turkey from Christmas dinner, it’s Turkey Caprese for dinner tonight.
The dish is dead simple and I can’t think of a better way to dress up leftover protein. Just pile on slices of tomato and fresh mozzarella over any warmed up store-bought rotisserie chicken, leftover chicken, turkey, pork chops, salmon, etc., a little drizzle of olive oil and slide that under the broiler to melt the cheese. Season a bit with salt & pepper, throw on some basil and just a few drips of good balsamic vinegar if you want. It’s a deceiving dish, looks so darn elegant yet so easy. Even though the title of this recipe says "Chicken" you can substitute with your favorite protein, like turkey, pork tenderloin, any fish fillet.
Leave a Comment. Honey Lime Chicken (inspired by Sunset Magazine) Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010).
Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp. Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome.It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill.
Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6 Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes 2 Tablespoons honey 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you) White Cheddar Chicken Pasta. Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes?
I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Its frustrating to him, but he does the same thing when he looks through the kitchen, he always says there is nothing to eat. Its true that I keep very few packaged foods on hand these days; there is usually a box of crackers and some granola bars for lunches but other than that, its pretty much pantry staples. Not exactly nothing to eat, but since he doesn't cook, he doesn't see the potential. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner.
For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta. Pork chops with mustard quince sauce. Share it now!
Although we are not huge meat eaters, we sometimes eat an occasional pork chop. We are Bulgarians, after all, and pork is by far the most popular meat in our country, especially during winter months. It’s incredible how many different recipes for pork exist – quick and easy, slowly cooked and elaborate, and also from virtually any type of cut. It’s freezing outside, and we can’t even think of barbeque, but this method is almost as easy.
In fact we find it to be one of the best ways to cook boneless pork chops. I guess to some of you the sauce main ingredients may sound a bit strange. Serves: 4 Prep and cooking time: 20- 25 minutes Ingredients: 4 boneless pork chops Salt Freshly ground pepper mix 1/2 cup quince jelly (or red currant jelly, if you already have it) 3 tbsp of Dijon mustard 3 tbsp white vinegar (or apple vinegar) Method: Season the pat dried chops with salt and pepper mix from both sides. Heat a large no sticking pan on medium high heat. Quick Salmon & Couscous with Cilantro Vinaigrette Six Ingredients (and Salt)