Monday, June 30, 2014

Flatbread Margherita Pizza

Serving: 2-3
1 package of Trader Joe's white pizza dough (16 oz, 1lb)
1 1/2 cups of shredded mozzarella 
1 small tomato
1/4 cup of Parmesan cheese
1/4 cup of fresh basil
2 tablespoons of olive oil
1 tablespoon of crushed garlic

1. Preheat oven to 350 degrees
2. On a non-stick pan, flatten pizza dough.  If the dough is too sticky to flatten, add a little olive oil. 
3. Once the dough is flat, spread a light layer of olive oil making sure that all areas are covered. (Especially the crust area!)
4. Spread the crushed garlic on the dough.  You don't need to spread the garlic around the area where the crust will be.
5. Add you shredded mozzarella cheese to the pizza. Make sure that you leave 1/2 to 1 inch (depending on how much crust you like) of space empty around the perimeter of your dough.
6. Thinly slice tomatoes in whole pieces and add to pizza. 
7. Thinly slice your fresh basil to top off you pizza. 
8.  Place in the oven for 15-20 minutes, or end of your dough begins to brown.
9. Once pizza is cooked, top off with some Parmesan cheese. 


Sunday, June 29, 2014

Breaded Cauliflower

Serving: 3
3 eggs
1 package of cauliflower (12 oz bag)
1 cup of panko bread crumbs
1 teaspoon of garlic powder
1 teaspoon of paprika

1. Pre heat oven to 425 degrees.
1. Whisk the eggs in a small bowl.  Set aside. 
2.  Take another bowl and add all dry ingredients. (Bread crumbs, garlic powder, paprika) Mix. 
3. Dip the cauliflower in the eggs, and then dip into the bread crumb mixture.  
4. Lay out on a baking sheet.
5. Place in the oven for 25-30 minutes.

Friday, June 27, 2014

Caramelized Onion Sausage Wraps

Serving: 8
2 puff pastry sheets (you can find this in the frozen food section)
8 sausages, of your liking! Spicy, Italian...(I bought two 12 oz packages)
1 brown onion
1/4 cup of olive oil
1/3 cup of barbecue sauce
3 tablespoons of sugar

1. Pre-heat oven to 350 degrees.
2. Remove the wrapper off of the pastry sheets and allow to defrost.
3. Thinly slice onions. Set aside. 
4. Coat a thick layer of olive oil in a frying pan. Add 1 tablespoon of sugar.
5. Add onions to frying pan and stir once every minute until they brown.  Make sure not stir too often as they won't brown, and if you don't stir enough they will burn! (I know, lots of rules)  This process may take up to 30 minutes.  If you feel you need more olive oil and/or sugar, add a little bit at a time, and stir. 
6. Once onions are caramelized set aside. 
7. Slice sausage links into small bite sizes.  Lightly coat a frying pan with olive oil and add sausages.  Add 4 tablespoons of barbecue sauce and stir until they are cooked through on a medium-high heat.
8. Unfold pastry sheets and spread a thin layer of barbecue sauce.  Add caramelized onions and sausages to one of the ends of the pastry sheet.  Tightly roll.  
9. Place in the oven for 25-35 minutes or until the pastry sheet begins to brown. 
10.  Once the sausage rolls are taken out of the oven, allow to cool for 10 minutes. Slice the sausage wraps diagonally in order to serve as individual pieces. 

*This goes well with garlic mayo, mustard, ketchup, chipotle sauce, or any condiment of your choice. ~Enjoy ~

Thursday, June 19, 2014

Chicken Pesto Sandwich

Serving 2
2 sour dough buns
2 pieces of boneless chicken breast
1/2 cup of pesto sauce
1/4 cup of sun dried tomatoes
2 tablespoons of alfalfa sprouts
2 tablespoons of garbanzo sprouts

1. Preheat oven to 375 degrees. 
2. Pour pesto sauce and chicken breasts in a large plastic bag.  Make sure the pesto is covered over the chicken and let marinate for 10 minutes. 
3. Once chicken is marinated, place on a baking sheet and cook for 20 minutes, or until chicken is thoroughly cooked (every oven cooks differently.  Therefore, check the chicken periodically after the 20 minute mark as white meat dries out quickly).  
4. Once chicken is cooked, slice the sourdough bun in half and spread a layer of pesto sauce.  Place a piece of chicken on top, and add a spoonful of alfalfa sprouts, garbanzo sprouts and sun dried tomatoes. 
5. Repeat process with second sourdough bun.  

Tuesday, June 17, 2014

Sushi Salad

Serving: 4

1 cup of prepared sushi rice
9 sticks of imitation crab
1 1/2 cucumber
2 avocados
1 sheet of nori 
1 1/2 tablespoons of soy sauce
1 teaspoon of Saracha
Optional: 1 tablespoon of sesame seeds

1. Place the sushi rice in a bowl
2. Cut the imitation crab, cucumber, and avocado into cubes and place in bowl with rice 
3. Break the sheet of nori up into medium sized pieces and place in bowl with rice 
4. In a separate bowl, mix the soy sauce and saracha together
5. When ready to serve, add the dressing and optional sesame seeds on top of the salad! 

Monday, June 2, 2014

White Chocolate Cheesecake

Serving: 10

39 Oreos 
6 tablespoons of margarine 
1 1/2 cups of white chocolate chips 
2 8 oz. of cream cheese 
8 oz. container of heavy whipping cream 

1. Crush the chocolate sandwich cookies in a food processor until the cookies are crumb-like and set aside in a bowl 
2. Melt the margarine and mix it with the cookie crumbs until well combined
3. Place the crust mixture evenly on the bottom of a 9 inch spring pan and place in refrigerator until the cheese cake mixture is completed
4. Using an electric mixer, beat the heavy whipping cream in a bowl until soft peaks arise, and set aside 
5. Using a double boiler, melt the white chocolate chips until smooth
6. Take off the burner and mix the white chocolate in with the cream cheese until well combined 
7. Fold in the heavy whipping cream with the cream cheese mixture until it becomes a thick well combined texture 
8. Remove the cookie crust from the fridge and place the cream cheese mixture on top, making sure it is evened out before placing back in the fridge
9. Leave in fridge overnight and enjoy!