- Sunday - Turkey burgers with blueberries and peaches & pasta salad
- Monday - Crockpot Italian Beef & pasta salad
- Tuesday - Leftovers
- Wednesday - Ground turkey and wild rice skillet
- Thursday - Fish tacos with lime-cilantro slaw & mexican rice
- Friday - Leftovers and/or out
- Saturday - Grilled pork chops, quinoa pilaf, and brussel sprouts
Showing posts with label scrumptiousness. Show all posts
Showing posts with label scrumptiousness. Show all posts
Tuesday, August 16, 2011
On the O table
I haven't done a menu entry in a while, so here's what's happening in the O kitchen this week, including what I've already made. It's nice to finally want to cook again, even with a screaming baby for part of the time.
Wednesday, October 21, 2009
Mystic Pizza
I made the most delicious pizza last night. I thought I would share the recipe, partly to let you all experience the wonderfulness and partly so that I remember what I did to accomplish its deliciousness. In hindsight, I would have probably added fresh garlic and basil. I think they both would be good additions to the recipe.
Before I share the recipe and because we are on the subject of food, I’m sure most of you have heard that Gourmet magazine has folded. I found out today that the recipes that are on website are going to be up for a limited time, but once the Gourmet website shuts down, then the recipes will no longer be available. You better believe that I have been copying recipes today. Good recipes should not be wasted. Now for pizza!
Veggie-full pizza
1 store bought refrigerated pizza dough (I used Pillsbury)
Store bought pizza sauce (I would have gone with making my own, if I had the time)
5 or 6 stalks of (thin) asparagus cut into 1 inch pieces
A handful of baby portabella mushrooms (a ¼ of a container, maybe), cut in thin slices
½ a small red onion, thinly sliced into rings
1 cup of fresh spinach (though I would probably use more next time)
½ to 1 cup of canned quartered artichokes
½ cup roasted red peppers
Rotisserie chicken, as much or little as you want (I had leftover chicken)
2 roma tomatoes, sliced
Shredded mozzarella
Preheat the oven to 400F. Spray pizza pan with nonstick spray. Roll out the dough into about 13-14 inches, a little less than the size of a pizza pan. Add as much sauce as desired. Layer some of the vegetables and chicken. Add ½ cup of mozzarella. Add the remaining vegetables (asparagus-roasted red peppers) and chicken. Top with tomatoes. End with the desired amount of cheese. Bake for 20-25 minutes or until crust is golden brown.
Before I share the recipe and because we are on the subject of food, I’m sure most of you have heard that Gourmet magazine has folded. I found out today that the recipes that are on website are going to be up for a limited time, but once the Gourmet website shuts down, then the recipes will no longer be available. You better believe that I have been copying recipes today. Good recipes should not be wasted. Now for pizza!
Veggie-full pizza
1 store bought refrigerated pizza dough (I used Pillsbury)
Store bought pizza sauce (I would have gone with making my own, if I had the time)
5 or 6 stalks of (thin) asparagus cut into 1 inch pieces
A handful of baby portabella mushrooms (a ¼ of a container, maybe), cut in thin slices
½ a small red onion, thinly sliced into rings
1 cup of fresh spinach (though I would probably use more next time)
½ to 1 cup of canned quartered artichokes
½ cup roasted red peppers
Rotisserie chicken, as much or little as you want (I had leftover chicken)
2 roma tomatoes, sliced
Shredded mozzarella
Preheat the oven to 400F. Spray pizza pan with nonstick spray. Roll out the dough into about 13-14 inches, a little less than the size of a pizza pan. Add as much sauce as desired. Layer some of the vegetables and chicken. Add ½ cup of mozzarella. Add the remaining vegetables (asparagus-roasted red peppers) and chicken. Top with tomatoes. End with the desired amount of cheese. Bake for 20-25 minutes or until crust is golden brown.
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