THE PIZZSALAD

Posted in Pizzas, Pizzas & Small Dishes, Salads, Vegetarian-friendly by sallybr

Apologies. I admit, that kind of hurt. This is salad on pizza crust. I saw this recipe on the FoodTV show The Kitchen, that I used to watch all the time but then lost interest. Lately I’ve been adamant about NOT tuning into the news 24/7 because… well, I just can’t take it anymore. Soooo, I got into browsing all the stuff taped on our TiVo, and that episode was waiting for me. Katie Lee loves salad, and she came up with a way to join her love for salad and pizza on a single serving. I was intrigued. She used store-bough thin crust pizza (those sold in a tube), but I went with my default pizza recipe from the good and old Fine Cooking (click here for all details).

PIZZA SALAD
(inspired by Katie Lee’s recipe)

pizza dough (I used 1/4 of my default recipe)
olive oil, grated Parmigiano, Herbes de provence for crust)

dressing:
1/4 cup sherry vinegar or red wine vinegar
2 tablespoons chopped sun-dried tomatoes
1/2 teaspoon dried oregano
1 tsp honey
1/4 cup olive oil
salt and pepper to taste

For the salad:
arugula
mozarella pearls
tomatoes
black olives
avocados

For the dressing: In a blender, combine the vinegar, sun-dried tomatoes, oregano, and sugar. Pulse to combine. With the motor running, drizzle in the olive oil. Season to taste with salt and pepper.

For the pizza-cracker base: Heat the oven to 425 degrees F. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Use a pastry brush to evenly coat the baking sheet with the oil. Stretch the pizza dough to cover the baking sheet (I used a 9 x 13 size). Drizzle more olive oil on top and use a pastry brush to spread the oil evenly on the dough. Sprinkle with the cheese and Herbes de Provence. Bake until golden brown, about 12 minutes. Remove from the oven and let cool until just warm or room temperature on the baking sheet.

Assemble the salad over the pizza and drizzle the dressing all over. Toss is gently and wait about 15 minutes to serve it.

ENJOY!

to print the recipe, click here

Comments: This is messy to eat, I won’t lie to you. I advise you to allow the dressing soak on the pizza component a bit, it won’t make it soggy at all, if you bake it until it is crispy. But it will be a delicate balance – do not bake it too dark or it will be super hard and difficult to cut. If you go into the FoodTV website, some of the comments about Katie are very hurtful, and I find it all so sad. She is a very sweet person and I’ve tried and enjoyed many of her recipes. This salad reminded me of fatoush, which is a classic I am quite fond of. I don’t think I would serve it for company because it is a little tricky to eat, but if it is perfect for an informal meal. The dressing is absolutely delicious, and I recommend you give it a try on a regular salad, independent of the pizza part.

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2Jun2024

CHICKEN FAJITA BITES AND A COOKBOOK REVIEW

Posted in Appetizers, Cookbook Reviews, Pizzas & Small Dishes, Poultry by sallybr

Not too long ago I bought a new cookbook (surprised?) called BRILLIANT BITES, by Maegan Brown, also known as The BakerMama. I found myself getting amazed by each and every recipe because they were for the most part quite unusual and so creative. Have you ever imagined making cacio e pepe pasta in appetizer shape? I bet you haven’t. We don’t host dinner parties that often anymore, but appetizers can be fun to make and even if you are not hosting, you could conceivably make a meal out of three or four appetizer options. I contacted Maegan and asked her permission to share one of the recipe of her cool cookbook. Here I am to offer you Chicken Fajita Bites, colorful and oh so tasty!

CHICKEN FAJITA BITES
(printed with permission from Maegan Brown’s Brilliant Bites)

6 red mini sweet peppers, 4 whole and 2 finely chopped
6 yellow mini sweet peppers, 4 whole and 2 finely chopped
6 orange mini sweet peppers, 4 whole and 2 finely chopped
2 tablespoons olive oil
¼ medium onion, finely chopped
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
4 boneless, skinless chicken tenders, finely chopped
2 tablespoons fresh lime juice
1 cup (112 g) shredded Mexican-style cheese blend
Chopped fresh cilantro, for garnishing
Key lime wedges, for serving (optional)

Sour Cream Avocado Sauce
¼ cup (55 g) well-mashed avocado (about ½ avocado)
¼ cup (60 ml) sour cream
1 tablespoon fresh lime juice
½ teaspoon kosher salt, or to taste

To make the chicken fajita bites: Heat the oven to 400°F. Line a 13 x 9-inch baking sheet with foil and spray with nonstick cooking spray. Slice each whole mini pepper in half lengthwise, leaving the stem intact, and remove any seeds and pith. Slice a small sliver off the back of each half so that it sits flat on the baking sheet (I omitted this step) being careful not to slice all the way through. Arrange the peppers in a single layer, cut sides up, on the prepared baking sheet.

Heat the oil in a large skillet over medium-high heat. Add the chopped peppers and onion and cook and stir until just tender, about 4 minutes. Transfer to a bowl. In a small bowl, whisk together the paprika, chili powder, cumin, and 1 teaspoon salt until well combined. Add the chopped chicken to a large bowl and toss it with the 2 tablespoons lime juice, then add the seasoning mixture to the bowl and thoroughly coat the chicken.

Add the chicken to the same skillet the peppers and onion were cooked in and cook over medium-high heat, stirring occasionally, until the chicken is cooked all the way through, about 4 minutes. Return the peppers and onion to the skillet and toss to combine with the chicken. Remove from the heat.

Completely fill each mini pepper half with the chicken fajita mixture, then top with a little shredded cheese. Bake for 13 to 15 minutes, until the cheese melts and the peppers are soft. Meanwhile, make the sour cream avocado sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Drizzle some of the sauce onto each bite, garnish with a sprinkle of fresh cilantro, and serve with lime wedges (if using) for squeezing.

ENJOY!

to print the recipe, click here

Comments: My only modification of the recipe was to use ground chicken instead of chicken breasts, because I happened to have some in the fridge waiting for a good opportunity to shine. And shine it did. Super tasty little bites, that will also stand on their own without the sauce if you want to make it simpler. But the sauce takes it to a much tastier level, so I don’t recommend you skip it.

Now for a little review of Maegan’s cookbook…

The book offers 70 appetizer bites, divided in 6 categories. I will list them below and include some of my favorites because of their cute or unusual factor… So many called my name!

PARTY BITES… The Chicken Fajita Bites are from this first chapter, and I they are so adorable, I actually made them as a light lunch for me and hubby on a Saturday. They were perfect! From this chapter my favorites are: Cacio e Pepe (so unusual and cute), Sushi Taco Bites (I absolutely MUST make them), Steak Frite Bites, and Chopped Kale Caesar Salad Cups.

HOLIDAY BITES… I just fell in love with every single one in this group! It starts with Birthday Cake Cookie Bites with Party Hats! How can you resist them? Below a little screenshot straight from the book.

The whole chapter is one cute recipe after another… Love Bug Bites, Mini-Muffins Many Ways, Jack-o-Lantern Mac and Cheese Bites, Bow-Tie Antipasto Bites (coolest appetizer ever), Pumpkin Pie Bites (gorgeous), Candy Cane & Snowman Caprese Bites, just to name a few.

BREAKFAST BITES… Eggs Benedict Bites (so creative!), Dutch Baby Bites, Smoked Salmon Bagel Bites, and get this: Chocolate Babka Bites… I honestly want to bake the whole collection in this chapter!

SNACK BITES… She describes this chapter as a fun twist on everyday snacks. I give you a few examples: BLT Grilled Cheese Bites, Popcorn Bites, Loaded Baked Potato Chips, and Monte Cristo Cracker Bites. All presentations are super cute!

DESSERT BITES… Hard to pick favorites here! Baklava Bites, Chocolate Chip Cookie Cannoli Bites, Crepe Bites (I fell in love with those and share a screenshot of the book below), Coconut Key Lime Pie Bites might be the cutest little bites ever…

SAVVY SIPS… This is the only chapter that does not really work for me, as I don’t drink cocktails, but if you love them and have guests who do, you’ll find quite a collection, from Espresso Smore’tini to Mango Mai Tai, Pina Colada Popsicle Shots, and Eggnog Bites.

Well, I hope you consider getting this great cookbook before your next dinner party! Totally worth it!

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20May2024

SAVORY CREPES FOR A LIGHT DINNER

Posted in Breakfast & Brunch, Pizzas & Small Dishes by sallybr

When I lived in Paris, I had crepes often. Once back in the US I made them at home every once in a while. However, I am the first to admit, not often enough. It is such a simple meal to put together, and yes, it can be light if you don’t go overboard on cream sauces and cheese. Our version is quite austere, so feel free to change it to your liking.

SAVORY CREPES
(from The Bewitching Kitchen)

1 cup milk
2 eggs
2 tablespoons olive oil
salt and pepper to taste
dash of nutmeg
1 cup all-purpose flour

fillings:
sauteed mushrooms
ham
cheese
tomatoes

To a blender, add all ingredients for the crepes except the flour. Blend for a couple of minutes, then add the flour and blend again until smooth. Place it in the fridge for 2 hours if you have the chance.

Pour 1/3 cup batter on a non-stick crepe pan (or small skillet), and cook on both sides. I like to brush a little oil before the first crepe, and work carefully with the flame to cook them to a light brown without browning too much. Place the crepes over a plate separated by parchment paper until time to assemble them. They can sit in the fridge for hours or even overnight.

Place a crepe on a surface, add your fillings to half the area, fold the other half over, then fold again to form a sort of triangle. Bake in a 350F oven for 10 minutes.

ENJOY!

to print the recipe, click here

Comments: With this meal, we’ve decided that crepes will be part of our regular rotation. The batter can actually sit in the fridge for a day or so, making it even simpler to get them going. The possibilities for fillings are endless, as you can imagine. Salmon with cream cheese and dill, sautéed shrimp, chicken breast in a cream sauce. We will quite likely stick with our versions, and serve a little something on the side. Like this delicious zucchini-sesame soup…

And of course, the icing on the cake…. my lunch next day!!!!

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29Apr2024

BEET-PICKLED DEVILED EGGS

Posted in Appetizers, Pizzas & Small Dishes, Small Dishes, Vegetarian-friendly by sallybr

Totally smitten by this recipe, because… color! It was inspired by a version I saw on Molly Yeh’s show Girl Meets Farm, but I made a few modifications.

BEET-PICKLED DEVILED EGGS
(adapted from Molly Yeh’s recipe)

3 cups of water
1 medium beet, peeled and cut in half
1/4 cup balsamic vinegar
1 tablespoon light brown sugar
2 tsp whole black peppercorns
3/4 cup apple cider vinegar
1 tablespoon salt

6 hard-boiled eggs, peeled
1/4 cup yogurt
1 tablespoons Dijon mustard
1 avocado, mashed
Tajin seasoning to taste
salt to taste

Put the beet in a medium saucepan and add the water, balsamic vinegar, brown sugar, peppercorns, cider vinegar and salt. Bring to a boil until the sugar is dissolved. Add the peeled boiled eggs to the pan, cover and refrigerate for at least 4 hours, preferably overnight for the most intense color.

Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. To the yolks, mix all other ingredients, making a paste. Adjust with more yogurt if needed. Pipe the mixture into the holes of the egg whites, sprinkle additional Tajin all over.

ENJOY!

to print the recipe, click here

Comments: Have you ever seen more beautiful color in a boiled egg? Now, the texture of the egg will be slightly different from that of a regular deviled egg due to the pickling step. It is going to be firmer and have a more assertive taste. Phil is not usually too fond of brined/pickled concoctions, but he loved these eggs, so if you are over-the-fence about it, don’t let it scare you. We don’t eat mayonnaise ever, but if you prefer the more authentic version, use it in place of yogurt. These were great as appetizer but also fantastic as my lunch next day. I will be re-visiting this recipe often… Such mesmerizing color!

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7Apr2024

KALYN’S SAVORY ZUCCHINI MUFFINS

Posted in Breakfast & Brunch, Pizzas & Small Dishes, Vegetarian-friendly, Veggies by sallybr

I’ve been following food bloggers for a very long time. Many stopped blogging, but a few of my favorites still hang on over many years. Kalyn is one blogger who passed the 15-year mark (a milestone I am going to hit in a few weeks…). For the most part she focuses on low-carb recipes and everything I cooked from her blog has been delicious. No lack of flavor, no odd textures. Back in 2022 she shared a recipe for zucchini muffins and I finally made them. They delivered all that she promised. No matter your take on amount of carbs, these are great. The almond flour makes them moist and quite tender. I made a few minor changes from her published version.

FLOURLESS SAVORY ZUCCHINI MUFFINS
(from Kalyn’s Kitchen)

1 small zucchini
2 tsp olive oil
1 tsp Herbes de Provence
salt and black pepper to taste
3/4 cup cottage cheese
1/2 cup coarsely grated Parmesan cheese
8 eggs, well beaten
2 cups almond flour
1/2 cup flaxseed meal
2 T baking powder

Heat oven to 375F.

Cut stem and blossom end off zucchini, then cut in fourths lengthwise. Then on each piece, trim off and discard part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white. Cut those pieces into thinner strips, then dice to make small cubes around 1/4 inch square. You will have about 1 + 1/2 cups diced zucchini. Heat olive oil in non-stick frying pan and cook zucchini seasoned with the Herbes de Provence, salt and pepper until it’s softening and just starting to brown, about 3 minutes.

Put cottage cheese in a fine strainer placed in the sink and rinse with cold water, then let it drain well.
Beat the eggs until yolks and whites are well-combined.

In a bowl combine the cooked zucchini, cottage cheese, Parmesan cheese and beaten eggs.
In a smaller bowl mix almond flour, flax seed meal and baking powder.

Mix the dry ingredients into the wet ingredients, adding only part at a time and stirring each time until the mixture is combined. Fill muffin cups, dividing the mixture evenly among 9 muffins cups. Bake about 27 minutes, or until muffins are firm and slightly browned.

ENJOY!

to print the recipe, click here

Comments: I omitted feta cheese because I did not have any. I made bigger muffins and instead of twelve I ended up with nine. These jumbo silicone liners are absolutely great! If you don’t have a jumbo muffin pan, they will still stand upright on a regular baking sheet. You can find a link to get them in Kalyn’s blog, I’ve had mine for a while. Love the colors also, as you might imagine…

They would be pretty nice with chunks of feta in the crumb, so consider adding that. The crumb is very delicate and they are perfect for a light lunch. The muffins freeze well, you can microwave them for 1 minute, and enjoy good as fresh.