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Recipe for Grilled Zucchini Pizza Slices

Recipe for Grilled Zucchini Pizza Slices
This idea of grilled zucchini used as a base for pizza toppings is one of those cooking ideas that swirl around in my head, and sometimes I'm never sure if I thought of it or saw it somewhere else. I kept wondering how it would work to arrange a marriage between Grilled Zucchini and Val's Kid-Friendly Broiled Zucchini Rounds with Cheese, with the offspring having a little pizza personality, and when I saw Alea's Eggplant Pizza Bites on $5 Dinners, it convinced me to try it. Even so, this is only a recipe in the very loosest sense of the word, because anything you like on pizza could be cooked on top of a thick slice of grilled or broiled zucchini. I'm a pepperoni girl, so of course I had to have that, but the topping options are endless here. Admittedly, this is not a pizza in the truest sense of the word, but if you'd like pizza flavors with a "crust" that's gluten-free, low-glycemic, and low-carb, this is an idea you may end up liking just as much as I did! South Beach Suggestions:

Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos.

The 23 Most Perfect Foods In The Universe Cauliflower Crust Pizza A co-worker of mine is currently on a special diet and has been experimenting with several low-carb dishes. One day a few weeks ago, she dropped by my office to tell me about a recipe she’d found – pizza crust made of cauliflower! Yes, it sounded a little strange, but I was definitely intrigued. She offered to bring a piece to the office the next day for me to sample and even day-old and reheated, it was really good! My husband is a pizza fanatic, so this new discovery was particularly exciting. With a hefty dose of veggies, I feel good about eating it myself and feeding it to him, which means he can get his pizza fix a lot more often now. I’m not going to lie and say it’s just like eating a flour pizza crust because it’s not. I’m interested to see what some of you think, so please, if you give it a go, come back and leave a comment! Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Enjoy!

N.E.E.T. Magazine Feature // Strawberry-Balsamic Salad with Candied Pecans and Goat Cheese Happy Friday everyone! This week was long, but it’s ending on a high note – the release of the spring edition of N.E.E.T. magazine, in which I’m thrilled to have a feature! N.E.E.T. is primarily a fashion magazine, but the back of each issue contains a “N.E.E.T. eats” section (this one starts on page 141). Update 8/2013: N.E.E.T. magazine is currently on a hiatus and their online content is unavailable. Balsamic Strawberry and Spinach Salad with Goat Cheese and Candied Pecans Serves 4. 1 lb. strawberries, washed, hulled, and sliced1/2 c. + 2 TBS sugar, divided1 1/2 TBS balsamic vinegar4 sprigs fresh mint, finely minced (about 1 TBS minced)1 c. pecan halves5 oz. baby spinach (1 standard clam-shell container)4 oz. goat cheese, crumbled In a small bowl, combine the sliced strawberries, 2 TBS of the sugar, the vinegar, and the minced mint and stir gently together. Like this: Like Loading...

My Name Is Snickerdoodle: Fabulous Food Friday #79 *EDITED* {For more about this recipe click here!} If you know me you know that I laaaaaaauuuuuuve a certain fast food restaurant that specializes in chicken...not cows...chicken. I was first introduced to it when my family moved to Utah. I was 17 at the time and totally into the mall. Yeah. Do you remember the mall? Sweet Chicky Nuggets 2 skinless and boneless chicken breasts 1 cup milk 1 egg 1 1/4 cups flour 2 TBSP powdered sugar 2 tsp salt 1 tsp pepper peanut oil (is best) or canola oil In a medium bowl whisk the egg and stir in the milk.

Pasta Caprese Pasta Salad 7/12/13 Wild Mushroom Papardelle 5/10/13 Brussels Sprout Mac ‘n Cheese 5/5/13 Pumpkin & Ricotta Stuffed Shells 2/14/13 Spinach and Garlic Spaghetti with Pecorino 1/10/13 Roasted Tomato Penne with Goat Cheese 9/16/12 Fresh Corn Ravioli with Herb Cream Sauce 7/24/12 Fettucine al Pesto Genovese 8/16/11 Red-Wine Spaghetti with Broccoli 5/13/11 Spaghetti with Fresh Soppressata 2/24/11 Multi-Grain Pasta with Lamb and Butternut Squash 2/19/11 Lasagne Bolognese 10/31/10 Shell Pasta with Garlic Scape Pesto, Bacon, and Black Eyed Peas 7/7/10 Orecchiette with Italian Sausage, Broccoli Rabe and Crunchy Garlic Breadcrumbs 6/9/10 Risotto Style Pasta with Goat Cheese and Sun Dried Tomato 5/1/10 Spaghetti with Italian Sausage and Olives 4/4/10 Spaghetti with Artichokes and Pancetta 3/30/10 Favorite Tomato and Olive Penne 2/19/10 Spaghetti with Pancetta and Brussels Sprouts 1/19/10 Tortellini with Balsamic Brown Butter 12/9/09 Pumpkin Ravioli 10/25/09

potato pancakes, even better It wouldn’tbeHanukah if I didn’t refresh my favorite, dead-simple potato pancake recipe. But it wouldn’t make for a very interesting story if I told the same one every year; in fact, I think they get better with each try because I continue to tweak them ever so much. This year, after finally making peace with my cast frying pan (coincidentally, over an “apple latke”) I cooked them in there, and will use no other pan for them as long as I live. In an ongoing, obsessive effort to create latkes that look precisely like the flying spaghetti monster/tiny piles of rope mops, I again attempted to create the longest strands of potato possible by placing them sideways in the feed tube of the food processor — the food processor not only saves a ton of time, it creates coarser, more visible strands. Next, I at last retired the sieve-pressing for a cheesecloth-squeezing. Finally, if you think that latkes are just for Hanukkah, with all due respect, you’re totally missing out. Or an appetizer.

Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Homemade Calzone I wanted to make something to take on the road, but the contents of the refrigerator were saying PIZZA. Hmmm... pizza is not so portable. Then I remembered CALZONE! Calzone is basically the same as pizza but with a much prettier appearance. Roll pizza dough into a rectangle the length of your baking sheet. Put sauce on the center half of the dough. Just like pizza, add your toppings (our favorites are pepperoni, olives, and mushrooms). Then add cheese. Now comes the special part. This is what it looks like when all the cuts are made. Then "wrap the baby." Here is the calzone ready to bake. Uh oh... don't do what I did. For the second one, I remembered to start with my rectangle of dough ON a baking sheet. By the way, the same dough wrapping technique can be used for sweet fillings too.

How to make homemade manicotti On one of the first trips to my in-laws, before Lou and I were married, my mother-in-law-to-be Rita Cinquino served manicotti. I had never, ever tasted anything so good before. And as much as I loved my husband back then, I have to say the manicotti might have sealed the deal. It’s a bit of an effort to make, but so worth it. Homemade Italian Manicotti Ingredients for the manicotti shells 1 cup flour 1 cup water 4 eggs Pinch of salt Directions With a mixer or whisk, mix the eggs and water. Ingredients for the manicotti filling 1 pound ricotta cheese 1/3 cup grated Romano cheese 1 egg A few sprigs chopped parsley Salt and pepper to taste Mix ingredients together in a bowl. You can also freeze the manicotti separately in plastic bags to cook later in the season.

Individual Coffee Bags Hi, I’m Cathe (pronounced the same as Cathy). I’m a graphic designer, crafter, creative blogger, & flea market enthusiast. I live just north of San Francisco in lovely Petaluma, California with my husband, Mr. apple nachos - gimme some oven On Friday night, I finished season six of Mad Men. At 2am. About a week after starting the season. On Netflix. On my wifi tv, my phone, my elliptical, and of course on my laptop (in just about every room of the house). And while none of those were even options a decade ago, they are all of course completely “normal” now, right?!? I mean, I don’t even blink an eye nowadays when a friend asks what show they should “start” next in April. Well, to harken back to the good ol’ days when Don Draper and his family would have sat together around a “set” to watch a show, at a designated time each week, no computer in the house, but perhaps with an Old Fashioned in hand, I made a simple shrimp saute to share with you today inspired by the classic cocktail. Read more This week has been one of those perfectly normal weeks that makes me adore life. Meals shared with friends every day of the week. Lest I ever forget, most often it’s those normal things are the best things. Read more Read more You guys.

Plain Chicken A few weeks ago we ventured out for our traditional Saturday lunch. We decided to go to Another Broken Egg in Mountain Brook. We had eaten breakfast there once before and wanted to give the lunch items a try. I scanned the menu and quickly decided on the Big Rooster - grilled chicken, bacon and swiss. It was the best chicken sandwich ever! I could eat it every day. I went all out on this quiche and even made the crust. Design Crush » Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.