Pizza Nachos. Football season is a fun one at our house. My husband and I both enjoy watching football. We don’t always cheer for the same team (that is what makes it interesting) but we do agree that good food has to be a part of the football festivities. One of my husband’s latest obsessions is Dax Phillips’ amazing Pizza Nachos. I saw the recipe on Tasty Kitchen and knew Josh would love them. I decided to make them on football Sunday for a half-time snack and they were a hit! To make the Pizza Nachos, you will need: butter, olive oil, garlic, heavy cream, milk, salt, pepper, red pepper flakes, Parmesan cheese, tortilla chips, onion, pepperoni, black olives, green pepper, and Colby Jack cheese. First, make the garlic cream sauce. Once melted, add in the minced garlic and stir. Turn the heat up to medium-high. Keep stirring until it comes to a boil. Add in the salt, pepper, and chili flakes, and Parmesan cheese. Once the sauce is thickened, remove from the burner, and set aside.
Description Ingredients. Baked Figs with mozzarella | Souvlaki For The Soul. I only realised the other day that I had officially forgotten to thank Ivy on my own blog, for giving me an "excellent Blog" award. Oops! I'm so sorry for that. I know I left a comment in your comments section but I realised I hadn't done that here. Thank you again and it is really nice to be appreciated. So on with today's recipe... Beautiful, soft, delicious figs When I was at the markets the other day, I noticed some fresh figs on display and I noted to myself that I hadn't really cooked with them this summer. 6 freh figs cut with a criss cross shapeFresh Buffalo Mozzarella or fresh Bocconcini Balls or pearlsdrizzle of extra virgin olive oila good "splash" of balsamicsalt an pepper to taste Once you've cut a cris cross shape on each fig, gently stuff it with a piece of mozzarella or bocconcini. They almost look like flowers... Honey and Oat Cranberry Bites | Souvlaki For The Soul.
Some of the ingredients for the recipe Ben over at Whats Cooking is holding another food for plastic challenge this month. This is a fun event that also offers great prizes. You can't beat that can you? This month's challenge focuses on cooking something that you loved from your childhood or something that kids love. And because April is kids month, Tupperware (who are supplying the gift) are donating $1 of every sale to the boys and girls clubs of America (the bgca).
A great cause! I thought about cooking something that I loved from my childhood but there were so many choices! Before it goes in the oven 250 g of unsalted butter, cut into small cubes 2/3 cup of honey 1/2 cup of brown sugar, tightly packed 3 cups of rolled oats 3/4 cup of triple sifted plain flour 1 cup of dried cranberries 100 g of white couverture chocolate , roughly chopped Grease a 9 inch square baking pan and line with baking paper.
Serve with a glass of milk for a great snack. Spinach and feta scrolls | Souvlaki For The Soul. At times, even I get bored with spanakopita! Yes it's true! Lately I've wanted to get creative with traditional Greek recipes and bring a little "oomph" to them. So...out with spanakopita (for the time being) and in with the scrolls. Whilst flicking through the April edition of Delicious magazine I came across a recipe for blue cheese and pecan scrolls. I immediately loved the whole concept of this and decided to change the ingredients by substituting feta, spinach and walnuts. What a hit! They were wonderful served warm as a snack with coffee and perfect for a quick breakfast the next morning. I also made my own pastry again.
(adapted from the April 2009 edition of Delicious magazine) For the pastry: 2 cups of self raising flour 1 tsp of caster sugar 80 grams of chilled, chopped good quality butter 1/2 a cup of milk Place all ingredients except milk into a food processor and whizz until the mixture resembles fine breadcrumbs. For the filling: Zucchini and walnut skordalia bruschetta | Souvlaki For The Soul. Technically our summer is approaching the end here. That doesn't mean the heat will stop though.
It's been known to be humid right through till April. I am however starting to see a lot of the later summer produce at the markets. Lots of late season tomatoes (which are my favourite, by the way) stone fruits and zucchini. As I explained last time I prepared my zucchini bread recipe, I tend to go over board when I purchase zucchini. I find them quite versatile in the kitchen and usually find myself using them in a variety of dishes. My latest creative use for zucchini was to play around with a bruschetta recipe and serve this up as a starter at a dinner party I was hosting.
My "Greek touch" was evident in this dish by using the walnut skordalia. This time I upped the ante by spreading it on toasted sourdough bread, topping that with some lightly sauteed zucchini batons and finishing it all off with some feta cheese. Zucchini and Walnut Skordalia Bruschetta Recipe Type: Appetiser Cuisine: Greek. Parsnip latkes with horseradish and dill. I have this affliction or maybe you could call it a fixation with latkes.
And I know you’re probably thinking, potato pancakes? With shredded onion? They’re good, but are they really worth obsessing over? But you’d be using the literal definition of latkes and to me, latkes are not so much a singular recipe with a finite ingredient list but an approach to pancakes; an approach that could include anything that can be shredded and fried. And oh, when you start from this vantage point, they most certainly will. I’ve made potato latkes, sure. I kind of feel like these are potato latkes that went off to Russia, knocked back vodka in large gulps with some dude named Zamir (in an effort to prove that it wasn’t “a wuss or a reactionary revanchist Trotskyite provocateur”) and then came back with a fresh take on things. Potato-Parsnip Latkes with Horseradish and Dill Yield: About 18 2 1/2 to 3-inch latkes Preheat: Oven to 250 degrees.
Make batter: Transfer wrung-out vegetables to a large bowl. Recipe for Roasted Potato Wedges. It’s finally Friday, yahoo! Any fun plans? I have the day off so I am catching up on house cleaning and errands. Tonight I am going to meet up with two of my food blogging friends for dinner. Kalyn, of Kalyn’s Kitchen, is having me and Chris, from Mele Cotte, over for dinner. It should be a fun night. My dad is flying in late tonight from Illinois. Today I am sharing an easy recipe for roasted potato wedges. Have a great weekend everyone! Roasted Potato Wedges (Printable Recipe)4 potatoes, washed, scrubbed, and cut into wedges (we leave the skin on)Olive oilSalt/pepper (use other seasonings if you wish) 1. 2. 3. 4.
Tomato Basil Bruschetta. Can you believe it is September? I can’t! The summer flew by for us. Usually I am ready for fall because it is my favorite season, but not this year. I just want summer to stick around for awhile. On Sunday we hosted an end of the summer bbq. We invited around twenty friends, so we had quite the crowd. We had quite the spread going on: salad, fruit, sweet corn, chips/salsa, bread/dips, bbq chicken wings, peach pie, banana cupcakes, peach cheesecake tarts, etc. I did take photos of my bruschetta before the crowd arrived. Tomato Basil Bruschetta (Printable Recipe) 6-7 Roma or plum tomatoes-or whatever you have from your garden 1 clove of garlic, minced Fresh basil leaves-10 leaves or so, chopped Salt and pepper to taste French baguette , sliced on the diagonal, about ½ inch thick slices Dice the tomatoes and remove the seeds. Grilled Cheese and Pear Sandwich with Red Onions and Rosemary.
Grilled Cheese and Pear Sandwich with Red Onions and Rosemary I eat lunch at my desk Monday through Thursday. I usually pack cottage cheese or yogurt, veggies, fruit, and whole grain crackers. Not that exciting, but it gets me through the day. On Fridays, I like to make myself a “special” lunch. My pears were starting to brown-that is what inspired my sandwich. I spread each thin half with Light Laughing Cow Cheese-again, if you haven’t tried this cheese, I highly recommend it:) You can use brie or your favorite cheese-I was trying to keep it healthy.
The combination was marvelous! Treat yourself to a special lunch and make this sandwich. Grilled Cheese and Pear Sandwich with Red Onions and Rosemary Ingredients:1 Bosc pear, sliced Agave nectar, to brush on pear slices, just a little bit Red onion slices 1 Sandwich Thin 1 Light Laughing Cow cheese wedge Spinach leaves Fresh RosemaryDirections:1. If you like this sandwich, you might also like: Cheese and Sun Dried Tomato Pinwheels. Beet and Potato Chips with Thyme Rock Salt. Goat Cheese & Roasted Pepper Crostini Recipe | Crostini. Football season is in full swing and that makes our home a happy home. We love watching football. Of course, you can’t watch football without good food to munch on. I picked up a bunch of peppers from the farmers market and decided to make Goat Cheese & Roasted Pepper Crostini for game night. Josh asked for Queso Dip or Hot Wings, but I told him too bad! I was in charge and making crostini!
He didn’t mind when I brought the platter of Goat Cheese & Roasted Pepper Crostini downstairs. He gobbled them right up! You can roast the peppers on the stove top, if you have a gas stove. Anyways, once you have the peppers roasted, making the crostini is a breeze! Goat Cheese & Roasted Pepper Crostini make a great appetizer for any party. For the recipe, check out my post on Cafe Zupas. If you like this Goat Cheese & Pepper Crostini, you might also like: Guacamole Bruschetta Recipe | Bruschetta Recipe. Guacamole Bruschetta On Sunday I posted 46 Super Bowl Recipes to help get you ready for the big game.
If you need one more tasty appetizer to serve at your Super Bowl party, make this Guacamole Bruschetta. I am obsessed with guacamole. I even added it to Grilled Cheese. That Guacamole Grilled Cheese is the best sandwich in the history of sandwich making and this Guacamole Bruschetta is the best bruschetta that will ever enter your mouth. I am all about simple appetizers when hosting a party. I like to make the guacamole chunky so you get a big piece of creamy avocado in every bite. And a quick shout out to my dad-it’s his birthday! Guacamole Bruschetta Yield: about 20 bruschettaPrep Time: 5 minutesCook Time: 5-7 minutesTotal Time: 15 minutes Guacamole Bruschetta is a simple appetizer that is sure to be a hit at any party! If you like this Guacamole Bruschetta, you might also like: Parmesan Crusted Pesto Grilled Cheese Sandwich Recipe. Parmesan Crusted Pesto Grilled Cheese Sandwich April is National Grilled Cheese Month which makes it pretty much the best month ever.
Well, tomorrow is even more special because it is National Grilled Cheese Day. I love a good traditional grilled cheese sandwich, but I also like fancying them up a bit. My all time favorite is my Guacamole Grilled Cheese, but my latest obsession is this Parmesan Crusted Pesto Grilled Cheese Sandwich. If you are looking for a special sandwich to celebrate this fine day or month, you can count on this grilled cheese. It does not disappoint. I made this sandwich yesterday for lunch because I was in the mood for comfort food. Since I can’t feed Caleb comfort food while he is sick I figured it was ok for mama to indulge. A grilled cheese sandwich with cheese in the middle and on the outside is all kinds of awesome! Don’t forget to join our Cookie Cravings online chat today at 12:00 MST. Purple Cauliflower Fritters with Garlic and Coriander Dressing.
Homemade Baked Tortilla Chips Recipe. Homemade Baked Tortilla Chips Recipe I posted our edamame guacamole recipe this week and mentioned that we made homemade baked tortilla chips to go with our guacamole. Well, I received several emails and comments from readers wanting to know how we made our chips. So today is your lucky day, I am sharing our simple recipe for baked tortilla chips. We purchase corn tortillas from a local Mexican market, they are cheap and fresh. We cut the tortillas into triangles. We like a strong, big chip for dipping, so we cut the taco size tortillas into four large triangles.
These chips are easy to make and much better for you than fried tortilla chips. Edamame GuacamoleMango SalsaBlack Bean SalsaGuacamole DipCilantro Lime Hummus Making your own chips at home is easy, fun, and cheaper too. Homemade Baked Tortilla Chips Ingredients:1 small package of white corn tortillas, taco size, cut into triangles Cooking spray-we use a canola oil spray Salt-to tasteDirections:1. Baked Zucchini Fries Recipe. Baked Zucchini Fries Recipe I am not a French fry kind of gal. I love baked sweet potato fries, but the deep fried French fries don’t appeal to me. I had some zucchini that needed to be used, so I decided to try baked zucchini fries. I asked Josh if he wanted some of my fries and he turned up his nose.
When we sat down to eat dinner together, he asked if he could try one of MY healthy fries. If you are looking for a healthy alternative to fries, give these a try. Baked Zucchini Fries Ingredients:3 medium zucchini, sliced into skinny sticks 2 large egg whites, beaten 1/2 cup whole wheat bread crumbs (we make our own) 2 T grated Parmesan cheese 1/4 tsp dried basil Pinch of dried oregano 1/4 tsp garlic powder Salt and pepper, to tasteDirections:Preheat oven to 425°.
If you like these baked fries, you might also like: