I really love pizza. I try to avoid it most of the time, but there are some days when I just need to satisfy my pizza craving. I like to make this one in particular because it has greens on it!!! I mean that makes it healthy…. right??!?
Oh yeah you also skip the step that involves making sauce, you are not doing it wrong. Trust me here. One less step, I am not complaining!!!
Greens and Garlic Pizza
adapted from Epicurious
1 pizza crust, your favorite recipe
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
1 bunch Swiss chard (about 10 ounces), white ribs cut away or any dark leafy green
2 tablespoons extra-virgin olive oil
2 large garlic clove, minced
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)
For the oil base:
Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.
Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.
If you are using spinach skip the boiling and just saute.
Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Brush crust with some of the seasoned oil. Sprinkle the mozzarella over oiled dough. Scatter chard over mozzarella. Top with goat cheese. drizzle remaining oil over pizza.
Bake until pizza is brown, about 15 minutes. Enjoy!
One tip I have in making pizza a simple weekend meal is to make your crust in batches. I always make a few pizza crusts at a time because they freeze so wonderfully and you can pull and thaw them out so quickly. Switch up the toppings and you have dinner in no time!
I saw these on How Sweet It Is and knew I had to have them. They did not disappoint and have been a weekend staple for us. There is nothing better to do on a Sunday afternoon than watch TV and eat chicken wings…. After the gym of course, (cough cough).
Thai Style Chicken Wings
Adapted from How Sweet It Is
2.5 pounds chicken wings
2 to 3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sweet chili sauce
1 Tbsp. Siracha
1/4 cup rice vinegar
1/4 cup lite canned coconut milk
3 tablespoons brown sugar
3 garlic cloves, pressed or finely minced
1 tablespoon creamy peanut butter
1 teaspoon-sized knob of ginger, grated
1 lime, juiced
1/2 tablespoon soy sauce
1/4 cup chopped peanuts
1/2 cup fresh cilantro
4 green onions, sliced
Preheat oven to 375°F. Pat chicken wings completely dry then season with salt and pepper. Combine chili sauce, Siracha, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice, mixing with a fork.
Heat a large oven-safe skillet over medium-high heat and add olive oil. Add chicken wings and sear, about 2-3 minutes per side. Remove wings and set on a plate, then reduce heat to medium-low. Add chili sauce mixture and bring to boil.
Let simmer for 1-2 minutes, whisking constantly.
Add wings back into the sauce, tossing to coat. Place skillet in the oven and bake for 25-30 minutes. Remove and spoon the sauce over top of the wings, then garnish with peanuts, cilantro and onions.
This dip is ridiculously and terribly amazing. I am normally not one to like to load up on cream cheese but this really is perfect for a potluck or game watching party. In retrospect I really should have posted this recipe before the super bowl. I mean there are other sporting events coming up to watch right?? like NASCAR….. no you are right, no one but my crazy friends watch NASCAR. Anyway, back to the dip.
This recipe is adapted from the blog Baked Bree. She is super fun you should really check her out!
Jalapeno Popper Dip
12 oz. cream cheese
8 oz. sour cream
2 fresh jalapenos, diced, if you want it spicy leave the seeds in 1 or both peppers
1/2 c. pickled jalapenos
3 slices of bacon, cooked and crumbled
2 chopped green onions
1/2 c. grated cheddar cheese
Panko bread crumbs and Montreal seasoning for sprinkling
Tortilla chips for serving
Preheat oven to 375°F.
Combine cream cheese and sour cream in a bowl. Add in the fresh and pickled jalapenos. Pour into a grease baking dish. I used an 8×8. Sprinkle with the seasoning and bread crumbs. Bake 20-25 minutes until heated through and starting to brown.
Remove from the oven and sprinkle with cheese. Return to oven and bake 5 more minutes. Remove from oven and sprinkle bacon and green onions over the top. Let cool a few minutes before serving it will be HOT!
Serve with tortilla chips on the side!
Don’t say I didn’t warn you that this is seriously addictive!!!!!!!!
I had a lot of random vegetables in my refrigerator. It took my 2 seconds to realize that what I should do with them is make a curry.
You could really use any vegetables in this dish which makes it extremely versatile. This is one of the many reasons I love curries and stir fries!
Thai Coconut Curry
2 Tbsp. olive oil
1/2 medium onion, coarse chopped
2 cloves garlic sliced
2 carrots chopped
1 red bell pepper, sliced
1 1/2 c. snap peas
1 large broccoli crown, chopped
1 to 2 Tbsp. curry paste, depending on heat desired. can be red, green, or yellow
1 can lite coconut milk
salt and pepper to season
brown or white rice for serving
Heat 1 Tbsp. oil over medium heat in a large saute plan. Add onions and saute 3-4 minutes. Add garlic, cook 30 seconds until fragrant. Add your carrots and peppers. Cook an additional 2-3 minutes.
Scoot your vegetables over to one side of your pan. Saute the curry paste in the remaining 1 Tbsp. oil on the empty side of the pan 30 seconds or until fragrant. Add the remainder of your vegetables and the coconut milk. Cook for 2-3 minutes. Cover to steam for 4-6 minutes or until vegetables soften slightly.
Serve over rice. Enjoy!