Recent Recipes

I have been doing a lot of cooking recently, and most of my trials have turned out exceptionally well! I have been making a lot of pizzas, too, and trying different toppings. While I often make homemade crust, I have been cheating with the Pillsbury Thin Crust dough in a tube. Oops!

Here are two pizzas that I highly recommend...they are great for a light dinner with salad, or for party appetizers sliced into small squares.

Fresh Ricotta and Red Onion Marmalade Pizza

2 tablespoons olive oil, divided
2 cups thinly sliced red onions
1 1/2 teaspoons golden brown sugar
2 tablespoons balsamic vinegar
Pinch of dried crushed red pepper
1 cup fresh ricotta cheese
6 to 8 thin slices prosciutto (speck works as well)

Pizza dough for one pizza [a simple recipe, a wine and honey version]

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.

Meanwhile, preheat oven to 500°F. Roll pizza dough out onto the back of a baking sheet, sprinkled with cornmeal. Brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the crust, dollop ricotta all over the onion layer and top with slices of prosciutto. Bake until caramelized and crusty, about 10 to 12 minutes.

Recipe from Smitten Kitchen

Goat Cheese and Spinach Appetizer Pizza

Ingredients

• 4 ounce(s) cheese, goat, soft, with garlic and herb
• 2 cup(s) spinach, fresh, thinly sliced
• 1/2 cup(s) cheese, ricotta, part-skim
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon pepper, black ground, freshly ground
• 12 inch(es) pizza crust, Italian cheese-flavored
• 1 cup(s) tomato(es), sun-dried and oil-packed, (about 12 halves)
• 2 tablespoon cheese, grated Parmesan
• 1/4 teaspoon pepper, black ground, freshly ground
• Preparation
• 1. Preheat oven to 450°.
• 2. Combine first 5 ingredients in a medium bowl; stir until well blended. Spread cheese mixture evenly over crust, leaving a 1/2-inch border. Top with tomatoes, Parmesan cheese, and 1/4 teaspoon pepper. Place on a baking sheet, and bake at 450° for 8 to 10 minutes or until browned and bubbly. Cut into 12 wedges.

Recipe from Everyday Health

This past week we had Parmesan Crusted Chicken Tenders and Roasted Mushrooms and Brussels, a recipe that I found in Everyday Food. Gotta love Martha. I didn't think I really liked brussels sprouts, but if cooked right they are amazing. This recipe will definitely be served often in our house!

Parmesan Chicken Tenders with Brussels Sprouts
Serves 4
1/2 cup panko bread crumbs
1/3 cup grated parmesan cheese
1 pound chicken tenders
2 tbsp olive oil
1 tsp dried thyme
salt and pepper
1 pound cremini mushrooms, quartered
1 pound brussels sprouts, halved

Preheat the oven to 450° with racks in upper and lower thirds of the oven.

Combine the bread crumbs and the cheese in a shallow dish. Toss the chicken with 1 tsp of oil, salt, pepper and the thyme. Dredge the chicken in the bread crumb mixture until coated then arrange in a single layer on a baking sheet covered in foil. Drizzle with 1 tbsp oil.

Toss the mushrooms and brussels sprouts with 2 tsp of oil, salt and pepper. Put them in a single layer on another baking sheet covered with foil.

Put the chicken on the top rack of the oven and the brussels on the lower rack. Bake until the chicken is cooked through, 15-20 minutes and the brussels are tender, about 20 minutes.

And as for dessert, I read about these bars on my friend Cassie's blog earlier today, and they're already in the oven!

Happy Super Bowl Sunday!