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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: Related:  in the kitchen

Chicken Chimichangas Recipe Chicken chimichangas require a little work but they are definitely worth it. I actually prefer these over the beef chimichangas. Tortillas are filled with a mixture, rolled, and then fried in oil. Ingredients: 1 ½ cups chicken broth 1 cup uncooked long grain white rice ½ cup red enchilada sauce 1 ½ onion (diced, divided) 6 (12 inch) flour tortillas 4 cups shredded cooked chicken breast 1 pound Monterey jack cheese (shredded) 1 (6 ounce) can sliced black olives 4 cups refried beans ¼ cup vegetable oilAvocado topping- 3 avocados (peeled and pitted) ½ cup cilantro (finely chopped) 2 tablespoons lemon juice 3 green onions (diced) ¼ cup jalapeno chile peppers 1 tomato (diced) 2 cups shredded lettuce 1 cup sour cream 2 cups shredded cheddar cheese Cooking Instructions: Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides.

The 23 Most Perfect Foods In The Universe Baby Red Potato Bites My Dearest Friend Savory, A mutual friend emailed me yesterday and let me know that you are feeling neglected. I want to take this opportunity to let you know I am so sorry, and I miss you too. We go way back and I would never choose cupcakes and jello shots over you, I promise. I hope I can make it up to you, perhaps these little potato bites will do the trick. Talk to you soon. Love always, Michelle Imagine cool, light sour cream, seasoned with garlic and salt, melting in your mouth with soft warm potato and fresh herbs. Fancy it up for a party or feed it to your man during game time. We saved some left over bites and had them as a side dish for dinner the next night too. Shopping List(makes a dozen potato bites) 6 baby red potatoes Roughly 5-6 large tablespoons light sour cream 1/2 teaspoon garlic powder 1 teaspoon salt Fresh chopped chives and parsley Boil your potato bites in salted water until they are soft and can be easily pierced with a fork on all sides.

Jalapeno Popper Grilled Cheese: Now here is a delicious sandwich. And my friends… you’re gonna love this one! It came to me… after watching Guy Fieri in Diners, Drive-ins and Dives. So do ya remember the other day when I posted that I would choose pizza as the one thing I could eat for the rest of my life? I lied. Well maybe it wasn’t all-out lie; I just think I temporarily forgot about my love affair with all things grilled cheese! I know your thinking ‘She just posted a grilled sandwich recipe just a few weeks ago”…. but this isn’t your typical grilled sandwich. Start by placing a few jalapeno’s on a hot grill. Roast them until the skin is charred… about 10-15 minutes. Place the peppers in a bag {paper preferred, but I was all out} and let them steam for about 10 minutes. Meanwhile mince up a few green onions… like 4 to 5. Add them to a bowl along with some black pepper. Throw in a few ounces of, my favorite, cream cheese! Mix it up until smooth. Lay out two slices of cheddar or colby jack cheese. See… sooooo easy! Butter

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...

crispy eggplant stacks There is a Basset Hound in our neighborhood. Jason had a Basset growing up, and being a long dog person myself, I love seeing this pup out and about. The other day, he was walking by our house and I said, “there’s the Basset – loping along…” - Jason called him Hopalong Bassety. I have been listening to Toby Keith nonstop in my car. Really old Toby Keith. I am now a regular viewer of Days of our Lives. We have a small pond in our back yard. After several very long weeks, I had a true weekend of relaxation and fun. If you like eggplant, this is the recipe for you. inspired by open-faced eggplant sandwiches dairy, egg, soy, and gluten free, vegan serves four 1 medium eggplant sea salt 1/3 cup coconut milk (So Delicious carton) 1 1/2 tablespoons flax seed, freshly ground 1 1/2 cups Erewhon Corn Flakes, crushed double recipe of havarti cheese sauce 1 cup slow cooker basil marinara fresh basil, chiffonaded Grind flax seed in blender, coffee grinder. Clean and dry eggplant.

Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Hello, my pretties!

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

Cauliflower "Steaks" This is an amazing first course or side dish. Roasted slabs of cauliflower topped off with a tomato olive type salsa. I read about this technique in an older issue of Bon Appetit. Bake in a 400F oven until tender and golden on each side gently flipping each “steak” over with a spatula. The end result gives you the perfect surface for a topping of your choice, think about it for a minute, the possibilities are endless! The topping I made had quartered grape tomatoes, sliced green and kalamata olives, finely diced red onion, fresh basil, parsley and olive oil, if I had a jar of artichokes I would have chopped a few in there and maybe even a couple sun dried tomatoes. It was the perfect compliment to the creamy roasted slabs of cauliflower, and a definite WOW factor! Buon Appetito!

The Sriracha Cookbook Blog As you may recall (or maybe you saw it in the new Sriracha documentary), I co-hosted the 1st Annual LA Sriracha Festival back in October with my good friend Josh Lurie from Josh was kind enough to put together a great slideshow from the event with pics from our good friend Bernie Wire, and I invite you to check it out! (There are photos on both pages!) It was an incredible experience, and we’ll absolutely be doing it again in 2014… and expanding it to other cities! A HUGE thanks to our sponsors: Huy Fong Foods, ShopHouse Southeast Asian Kitchen, Shellback Rum, TRU Organic Gin, Ten Speed Press, and Uber. Besides having a great time meeting so many fellow Sriracha addicts, it was also really cool getting to try all the wonderful creations that our talented collection of chefs were cranking out! Tons of thanks to all of them: What good is food—especially spicy food—without something nice to wash it down with? Photo slideshow: 1st Annual LA Sriracha Festival [via]

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.

FY! Healthy Eating Zebra Cheesecake « Cheesecake My name is Petra and I am… ahem… a cheesecake maniac. Yes, I dream about cheesecakes. Yes, I collect cheesecake recipes. Yes, I’ve prepared many. Yes, I am sure I have yet many of them to prepare. No, I don’t think there is a power in this world that would stop me from doing so. Yes, I’ll be showing you all of them. And YES, I’ll be more than happy if you had a look at how I made this awesome one… Here we have our lovely ingredients, ladies and gentlemen. Of course, there’s a lot of cream cheese in there. That fact suggests that this cheesecake is a milder one. Which I definitely can confirm (after eating many, many a slices). Though it is not as rich as New York Cheesecake, I’d define it as being ‘heavenly’ mild. A heavenly mild cheesecake. That’s what it is. 1. 4. 5. If you’ve ever wondered why bowls are sometimes placed over simmering water then I have the answer for you. 6. 8. 10. 11. 12. I am speaking in the name of all whipped egg whites in the world here! 13. 15. 16. Enjoy, dear friends.

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.