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Pizza Nachos

Pizza Nachos

Quinoa Pizza Bites In my opinion, these are, hands down, the best things I think I’ve ever cooked. Each bite is packed with pizza flavor and I can’t get enough of them! I brought someone a few to try and he polished them off in a matter of seconds, immediately asking for “30 more, please.” I love onion (I use frozen chopped onion most of the time, because my eyes so much when I cut fresh onions that I can’t see and cut myself almost every time!) The fresh basil adds a big flavor punch, but the combination of the basil, oregano, paprika, garlic, and onion seemed to meld perfectly to bring all of the pizza flavor in a tiny little bite. You could definitely sub turkey pepperoni to make them a tad healthier, if you were so inclined, but I used the regular pepperoni and these babies are still only 35 calories per bite. These are kid-friendly, adult-friendly, and perfect party food (if I was a football person, I’d make these for the Superbowl)! I may need to start making these on a weekly basis. Ingredients Notes:

Tomato Salad w Balsamic Reduction Homemade pizza bites - High Octane Humor Homemade pizza bites Source: imgur Panfried Smashed Potatoes | The Teacher Cooks I love potatoes any way they are prepared. Growing up my mother took us every Wednesday after school to visit my grandparents. My grandmother was such a good cook and I loved her boiled new potatoes with butter and black pepper. They were always waiting on me to devour as we spent the afternoon on the porch. So I knew when I saw this recipe for pan-fried smashed new potatoes in Gourmet Quick Kitchen that I had to try them. I love the description in the magazine “ These are everything potatoes should be: crisp-skinned yet pillowy, generously sprinkled with salty parmesan.” This is a great change from pan fried potatoes that I usually make as a side dish. I loved the flavor of the potatoes in the olive oil with the sprinkle of Parmigiano-Reggiano cheese. Panfried Smashed Potatoes from Gourmet Serves 4 The Teacher Cooks Like this: Like Loading...

make-your-own-pizza party - hollywood housewife When we have the whole extended family at the lake each July, we each take a night to provide dinner, because otherwise trying to coordinate dinner for 25 people every evening is too arduous. This year my sister-in-law did a make-your-own-pizza dinner and it was so genius that I blatantly stole the idea and had one of my own over the weekend. It's so easy, and great for groups. Here's how I did it: After rolling out a big 'ole sheet of butcher paper onto my kitchen island, I plunked all the ingredients right on top and wrote the instructions on the paper. We grilled the pizzas instead of baking them, saving tons of time and mess. Guests were instructed to coat their naan with olive oil to avoid burning on the grill. Then, toppings! There was pizza sauce, obviously (I just used Ragu pizza sauce - shhhhhh, don't tell) and loads of cheese. Throw 'em on the grill for as long as it takes for the the ingredients to melt together in a yummy fashion (about six minutes, we found) and then eat!

Portobello Fries Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Thank heavens she’s not that skinny while scarfing down hamburgers and fries on a daily basis. Print this recipe!

Baked Mozzarella Stick (with image, tweet) · NorthmanWest Ingredients1/2 cup plain (whole-wheat if possible) bread crumbs1/4 cup finely grated Parmesan cheese1/2 teaspoon garlic powder1/2 teaspoon dried rosemary2 large eggs, beaten with 1 tablespoon water2 tablespoons white whole-wheat flour12 sticks part-skim mozzarella string cheese, cut in half crosswiseOlive oil cooking spray+ Directions1. Line a large baking sheet with foil and spray it with olive oil spray. 2. 3. 4. 5. 6.

Crispy Roasted Potatoes | Never Enough Thyme I’ve wanted to make this Crispy Roasted Potato recipe ever since I first set eyes on it at Teri Lynn Fisher’s Fish Food blog. I think it was that beautiful photo more than anything, although we do like potatoes around here. BeeBop, being the meat and potatoes guy that he is, declared it a huge success. I mean really. Who wouldn’t love crispy potatoes flavored with butter, shallots and a touch of lemon thyme? The lemon thyme was my only deviation from the recipe. Well, maybe that wasn’t the only change I made. You’ll start off by melting your butter and adding the olive oil. The only negative to this recipe – you’re going to need to peel four pounds of potatoes. If you have a mandoline and are not terrified of using it (that would be me), you can cut your potatoes on it. Once you have all the potatoes snuggled nicely in place, peel and slice the shallots. The final step is to brush on the rest of that lovely butter and olive oil mixture and season generously with salt and pepper. Enjoy!