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Our Best Bites: Stuffed Pizza Rolls

Our Best Bites: Stuffed Pizza Rolls
We sometimes call this “Inside-Out” pizza too. They’re garlicky, cheesy little pizza dough balls filled with all of the yummy toppings you’d put on a pizza. To eat, just pop one off and dunk it in marinara sauce. Don’t you love finger food? And don’t you love dunking things? I suppose regular pizza is finger food as well, but for some reason this is way more fun. hmm…looks like I forgot garlic in this picture. Stuffed Pizza Rolls (I don’t really measure, so you get what you get here!) 1 roll refrigerated pizza dough* (or make your own) marinara/pizza sauce (click here to make your own) 2 T grated Parmesan cheese (sorry, I don’t know how to make that) 1 T olive oil or melted butter 1/2 t garlic powder 1 t dried Italian seasoning mozzerella cheese Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc. *You can use regular pizza dough, or thin crust. Preheat oven to heat specified on pizza dough package. Unroll your pizza dough onto a lightly floured surface. Related:  Italian Recipes

Hot Buttered Pretzels So, of all the things that I have made and blogged about since The Curvy Carrot began (in July!), these…by far….are my most favorite treats yet. I’m a big sucker for pretzels-at football games, at the airport, from the freezer section of my local grocery store…..I’ll eat them anytime. So, let me tell you about these pretzels. And I absolutely LOVED the way they turned out. Hot Buttered Pretzels Servings: 8 Ingredients For the dough 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons regular instant yeast 7/8 to 1 cup warm water***I ended up using 1 cup because my dough was a little dry. For the topping 1/2 cup warm water 2 tablespoons baking soda coarse, kosher or pretzel salt 3 tablespoons unsalted butter, melted Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.Dip each pretzel in the baking soda wash and place them on the baking sheets. 11. 12. 13. 14. Source: King Arthur Flour Company.

Green Chile and Pepper Jack Cheese Stuffed Chicken Breast One of my husband’s favorite meals is my Green Chile Chicken so I had him in mind when I created this recipe. I stuffed some pepper jack cheese into some whole green chiles then stuffed it into a chicken breast. I seasoned it simply with sea salt, freshly cracked pepper, and garlic powder. The chicken turned out tender and juicy and the stuffing had a fantastic spicy flavor. 2 tsp olive oil2 chicken breasts2 whole canned green chiles3 slices of pepper jack cheese (2 for my husband & 1 for me)Sea salt and freshly cracked pepper, to tasteGarlic powder, to taste Preheat the oven to 400 degrees. Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat.

Natchitoches Meat Pies So during my experience as a Utah girl transplanted to Louisiana, my feelings about this place have ranged from complete and utter despair (think August…humidity…mosquitoes…cockroaches…) to the thrill of living in a place so steeped in history and folklore. And the fact that I pretty much never have to wear pantyhose. One of my favorite places to visit and to take visitors is a little town called Natchitoches (pronounced NACK-it-esh; don’t even ask). That is not a prettied-up version–it’s exactly what it looks like. Louisiana is such a melting pot of cultures; along with the traditional Southern foods like fried chicken, grits, and barbecue, different regions of Louisiana are also heavily influenced by the Europeans who settled there. I made a few discoveries while playing around with these over the last few weeks: –The meat mixture gets better over the course of a few days. –Homemade pie crust makes a world of difference here. I also love that these are perfect party food. Ingredients:

Big Girls Small Kitchen » Quarter-Life Coaching: Sarah & Evan’s Perfect Crab Cakes MENU: Perfect Mini Crab Cakes with Chipotle Mayo and Corn-Pepper Relish; Lobster Rolls on Brioche; Squash Slivers with Truffle Salt and Lemon; Coronas; Mark Bittman’s Tofu Chocolate Pudding (chili powder omitted) The first meal I ate with Sarah and Evan as an almost-couple was at Spitzer’s Corner, after we’d all been to hear Colson Whitehead read from Sag Harbor at McNally Jackson. When Evan was down for sharing the mac & cheese with Sarah, me, and Sarah’s friend Casey, Casey and I looked at each other: we knew he was a good egg. Though Phoebe and I would prefer to take full credit for Sarah’s ascent into cooking, we know we can’t. But then again, if we have to share responsibility with anyone, we’re fine with that “anyone” being Evan. The two of them cook together quite often, a habit cemented during a recent trip to Florida and a night spent cooking Middleastern food with one of Evan’s chef-y friends. coffee table dining–the only way we like to eat **Recipe** Roughly chop the crab meat.

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe. 1 cup of low fat ricotta cheeseSmall handful of baby spinach, choppedSmall handful of grape tomatoes, diced (remove the seeds if possible)2 tbsp Parmesan cheese, grated1 tbsp fresh basil, chopped1 clove of garlic, mincedSea salt and freshly cracked pepper, to tasteDash of oregano2 chicken breastsItalian seasoned panko crumbs2 tsp olive oil Preheat the oven to 400 degrees. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.

Hot Corn Dip So last year around this time we got loads of emails requesting ideas for Superbowl parties. We have a pretty decent appetizer section, and you can see many of them pictured in this post. However, you might notice what Kate and I noticed. A great number of our appetizers are, well… pretty. Looks like we do way more baby showers, wedding celebrations and womens’ luncheons than we do jeans and t-shirt wearing beer/rootbeer guzzling sports gatherings. So this week we’re determined to bring you some good football-appropriate fare! Let’s get cookin’! I can’t wait to make this in the summer time with fresh corn from the cob. The folks at All-Clad sent Kate and me each a pan from the brand new Stainless collection with D5 Technology. You’ll remove the corn from the pan and pop it in a bowl. And then add in green onions, garlic, and jalapenos. Remove the onion mixture and pop it in the bowl with the corn and stir it all up Add in the cheeses, mayo, and cayenne pepper.

Crab and Avocado Dip on Tortilla Chips The weather in Los Angeles has been unbelievable the last few weeks and it makes me want to be out by the pool all the time! These crab and avocado dipped tortilla chips, which were inspired by a recipe from the latest Curtis Stone Cookbook “Relaxed Cooking” are the perfect snack or appetizer on a warm day. Curtis’ recipe calls for a few variations that what I used… so this has been slightly adapted for my kitchen. You will need the following: 5 Tips from a Private Chef email series Get my latest recipes + my bonus 5 Tips From a Private Chef email series Gaby 3 Haas avocados3 Limes juiced1/4 cup basil chiffonadeJumbo crab meat use as much or little as you would likesalt and peppertortilla chips You will need 2 bowls for the assembly. How gorgeous do those look?

Roasted Garlic and Tomato Soup Recipe Main Ingredients: Garlic: 1 bulbTomato: 2 bigOlive oil: 2 tbspCayenne Pepper: 1/4 tspPaprika: 1 tspGround coriander: 2 tspDried thyme: 1/2 tspVegetable or chicken stock: 2 cupsParmesan cheese: 2 tbsp, gratedButter: 1/2 tbspOnion: 1 small, chopped SaltPepper Directions: 1. Preheat oven to 400 F. 2. 3. 4. 5. 6. 7. 8. 9. Published on February 24, 2009 Herbs & Spices in this Recipe: More Soups Recipes: How to Make Soft Pretzels Dear Wednesday, I’m feelin’ the stress. I have a zit on my face I’m trying to pass off as a Cindy Crawford mole. Ok. Wednesday, I just need one thing from you. Be a pal, Wednesday. Rad, Joy Jill and I… we bake together. You might want to get in on this action. Flour, yeast, sugar, salt and water. Oh! Look at those foamy, frothy yeast bubbles. Shaggy. Ready for kneading. We will turn these into twisted baked dough dipped in mustard. All that dough for eight giant pretzels. The pretzel twisting always gets complicated in my brain. These are my tongs. heh… hot dough. I don’t know why hot dough is still funny to me… but it is. My pretzels get loaded with goodness before being slapped in the oven. This would be the goodness. And the after baking/dipping goodness. Homemade Soft Pretzels from Gourmet, March 2004 Print this Recipe! 1 tablespoon sugar 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons) 3 3/4 to 4 cups all-purpose flour 1 large egg, lightly beaten 2 teaspoons pretzel salt or grill seasoning

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