Brie Sweet Fruit Pizza

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I meant to post this recipe early this morning, but I was having a little too much fun editing and sucking the color out of certain pictures, and ran out of time. I love this recipe though. I don’t know what it is about taking something you’ve imagined and making it come to life that is so liberating, but I think I’m newly addicted to creating my own recipes.

This one is a combination of cheese and fruit that you might have at like a wine tasting, but then put together to make a pizza. P.S. I completely forgot how hard pizza is to photograph. Anything that is cut into a triangle shape, pizza, pie, cakes, is so stinking hard to feel like you have got an angle that features everything, but at the same time doesn’t feel awkward. Does anyone else have this problem?

And as always I have to include my closeups. Seriously, I know what your thinking. All I have to say it don’t knock it till you try it. The first bight will be dedicated to determining if the flavors indeed go together, but I’m just gonna warn you that once you start you can’t stop. Crunch, gooey, creamy, sweet, a little sour and oh so good!! You have been warned πŸ˜‰

Oh!! P.S.S. Guess What!?! I’m finally getting my site designed by someone that knows what they are doing (or in other words, not me). I’m so excited! Yay!! It will be up and coming at the beginning of March sometime. Don’t worry. We’re not taking the sight offline in the process. The first day it’ll be up, we might being fiddling with it a little, but won’t be down for more then a couple of hours before it’s back up and running, and I’ll still be posting. But that won’t be for a couple weeks and I’ll keep everyone posted. I just had to share the exciting news!!

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Pizza Dough

1 package quick rise yeast

2 teaspoon sugar

1 cup warm water

2 1/2 cups all purpose flour

2 tablespoon extra virgin olive oil

1 teaspoon salt

Topping

13 ounces Fig Preserve

1 tablespoon extra virgin olive oil

2 1/2 tablespoons honey, divided

13.2 ounces Brie Cheese

3 Granny Smith Apples, sliced thin

1/2 tablespoon water

In a mixing bowl combine yeast, sugar, and water. Set aside until mixture starts to bubble, about 10 minutes.

Add flour.

Oil and salt.

Mix until smooth. Set aside to let dough rest for 5 minutes.

Preheat oven to 450 degrees.

In a small bowl mix 1 tablespoon olive oil and 1/2 teaspoon honey. Set aside.

Pour dough onto a floured surface. Knead 2 to 3 times.

Pat or roll into a round about 12 to 13 inches across. Transfer crust to a lightly greased pizza pan.

Spread Fig Preserve evenly over the top of crust staying about 1/2 inch from the side. Drizzle olive oil/honey mixture over fig layer.

Slice Brie about 1/8 – 1/4 inch thick. Lay cheese over fig preserve to cover almost entire surface without overlapping onto crust.

Bake at 450 degrees for 15 to 20 minutes until cheese and crust start to turn golden brown.

The last 5 minutes of baking start slicing the apples. Pull pizza out of oven and let cool for 2 minutes. Place apple slices evenly over cheese as to cover entire cheese and fig layer but to leave the crust exposed.

Combine remaining 2 tablespoons honey and 1/2 tablespoon water. Drizzle over apples.

Cut and serve.

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A Recipe Snobs Original Recipe.Β Crust recipe was modified from allrecipes.com.

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Gluten Free Enchilada Lasagna

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This is one of our family favorites. About a year and a half ago we took my oldest son gluten free. At first it was so hard to adjust, but this is one of the recipes we’ve been able to come up with so he could still enjoy his favorite mexican food dish. If your not gluten free, then you can interchange the red sauce for green sauce, but the green sauce does have wheat so if you’re gluten free stay away from that. Other then that, this is a pretty simple straight forward delicious dish. Hope you like it! Enjoy.

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Gluten Free Enchilada Lasagna

1 1/2 – 2 lbs ground beef

Garlic salt and pepper

28 ounce can diced tomatoes

10 ounce can of red enchilada sauce

about 18 corn tortillas

30 ounce can refried beans

1/4 to 1/2 onion, chopped

1 1/2 cups cheddar or mexican cheese

2.25 ounce can sliced black olives

In a medium saucepan add ground beef. Season with garlic salt and pepper. Brown till meat is completely cooked through. Turn off heat. With a slotted spoon scoop cooked meat onto a plate lined with paper towels.

Drain liquid from diced tomatoes. Combined 2/3 can of tomatoes with the cooked meat. Set aside.

Preheat oven to 350 degrees.

In a 9×13 inch pan, pour about 1/4 can of red sauce into bottom of pan. Add a layer of corn tortillas, breaking some in half to cover the edges so as to cover the entire surface.

Spread cooked meat mixture evenly over corn tortillas. Cover with another layer of tortillas.

Spread refried beans evenly over tortilla layer. Sprinkle onions over beans. Quantity depends on your person preference. I like onions so I did 1/2 an onion. Cover with another layer of tortillas.

Evenly cover last tortilla layer with the remaining 1/3 can of diced tomatoes. Pour remaining sauce over tomatoes.

Top with cheese and olives.

Bake in oven at 350 degrees for 30 to 35 minutes until cheese is completely melted and enchilada dish is completely heated throughout.

Let cool a couple minutes and then serve.

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A Recipe Snobs Original Recipe

Extreme BLT

Hey Guys, Just thought I’d quickly shoot one more recipe your way before Father’s Day tomorrow. My man is in love with all things spicy, so the thought hit me to put a little spin on one of our all time favorite sandwiches. I resisted the urge to throw some jalapenos on there, being that it’s kind of a breakfast sandwich, and I felt that might have been a little too much. But the pepper jack cheese and spicy ranch does give a really yummy kick to this traditional favorite.

Let me know what you think!! Enjoy your Saturday and Happy Father’s Day!!

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Extreme BLT
serving size: 1 large sandwich

2 pieces of Sheepherder Bread or bread of your choice
Mayo
Spicy Ranch Dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper

Prepare and slice tomatoes, avocado, lettuce, and pepper jack cheese. Set aside.

Coat 1 side of each slice of bread with first a thin layer of mayo, and then a little bit thicker layer of spicy ranch.

Here is about what you want to aim for. Thicker then the mayo, but just enough to give your sandwich some pop. Probably about 1 tablespoon of mayo to 2 or 3 tablespoons of spicy ranch per slice. Set aside.

Begin to brown bacon over medium to medium high heat, seasoning each side with ground black pepper. Flip as needed.

As bacon is cooking, start assembling sandwich by first layering lettuce over the bottom slice of bread. Then topping with sliced avocado. Set aside.

Place cooked bacon onto a plate lined with paper towels. Pat off access grease then immediately place onto avocado slices and top with pepper jack cheese.

Top cheese with tomato slices and add final slice of bread. Serve immediately while bacon is still hot.

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Recipe from RecipeSnobs.com.

Sirloin and Summer-Vegetable Kebabs with Gorgonzola Port Sauce

Hey everyone!! Hope you all had a fabulous holiday last week! So, guess what!? It’s my birthday this month. We won’t talk about how old I am. Not that I’m ashamed of it, and NO!! I’m not sensitive at all about it. Even if now I’m only going to be 2 years away from turning the be 3.0. Ugh!! How did I get so old so fast. And is it normal that I still feel 16 in my mind? Well, I guess it’s true what they say. “You are only as old as you feel.” And just to set things straight, I still feel like a teenager. So we aren’t gonna talk about my waxing old in years.

But, guess how spoiled I am πŸ™‚ This is my early birthday present!! Ah!! Love it! It’s a charcoal grill and smoker! Yes, you might be thinking at this very moment, “What kind of girl wants a grill/smoke?” (And yes, I just referred to myself as a girl, cause the age thing is a bit tender.) Well, this girl!! I’ve been wanting one since before Christmas, and unlike other smoker/grill combo’s, this thing was actually pretty affordable. And by affordable I mean, I didn’t have to sell any of my major organs to feel guilt-free in asking for it.

I’m also really excited cause, well lets just be honest, I’ve put on a couple pounds since my cruise. Ok, less like a couple pounds, and more like 5. Damn cruise!! I was doing so good not eating an obnoxious amount of sweets, and that thing totally ruined me. So now, it’s time to buckle down and get back into my routine of healthy eating to cut these pounds. Not that I plan on not making sweets, but I just don’t plan on eating a whole lot of them. Too, I’ve been wanting to put more hardy meal on here for so long. So here is my motivation πŸ™‚ Enjoy and hoping you an amazing Monday!!

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Sirloin and Summer-Vegetable Kebabs
     1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
     2 tablespoons balsamic vinegar
     1 tablespoon soy sauce
     1/4 teaspoon freshly ground pepper
     1 medium zucchini
     1 small yellow summer squash
     1 onion
     1 red bell pepper
     Olive oil

Gorgonzola Port Sauce
     1/2 cup mayonnaise
     1/2 cup sour cream
     2 ounces gorgonzola cheese
     1/8 teaspoon kosher salt
     1/2 teaspoon ground black pepper
     1 teaspoon chopped garlic
     1 1/2 teaspoons port wine
     3 teaspoons milk

Marinate beef sirloin tips in balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.

Prepare sauce by combining all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (Sauce will stay good for 5 days)

Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Drizzle olive oil over kebabs and grill for 7 to 8 minutes per side. Serve kebabs immediately with sauce.

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Kebab recipe from www.marthastewart.com. Sauce recipe from www.wafb.com.

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California Salad

I’m back!! I took a little vacation to go take care of my little sister, who just found out that she’s pregnant! Yay!! They have been trying to get pregnant for about a year and a half, so we are all super excited for her πŸ™‚ So I went up for the week to take care of her, fix her meals, help clean up, etc. She gets morning sickness pretty bad, so I had to go fulfill my big sister role.

But, now that I’m back, I figured I’d post a super easy, completely delicious salad recipe!! This is my favorite salad of all time. It’s crunchy from the walnuts, a little bitter from the gorgonzola, and tangy sweet from the Raspberry Walnut Vinaigrette. Not to mention, it’s packed with flavor!! Simply amazing! Enjoy πŸ™‚

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California Salad
     4 cups mixed salad greens
     2 tablespoons chopped walnuts
     6 slices roma tomato
     2 tablespoons crumbled gorgonzola cheese

Raspberry Walnut Vinaigrette
     1 cup raspberry jam
     1/4 cup cold water
     1 tablespoon apple cider vinegar
     1 teaspoon walnut oil
     kosher salt to taste
     freshly ground pepper to taste
     1/4 cup canola oil

Toss the salad greens and walnuts together in a bowl. Top with tomato slices and sprinkle with cheese. Set aside.

Prepare Raspberry Walnut Vinaigrette by combining the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Drizzle vinaigrette over salad and serve immediately.

Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

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Recipe from http://www.tastebook.com.

Smoky Chicken Cacciatore

I don’t know if I told you all this yet, but me and my hubby just celebrated our 9 year anniversary Feb. 19th. When we got married everyone told us not to go a honeymoon and to just save our money, so we did and since have always regretted not taking that chance to go somewhere really neat together. Over the years we have taken a few small trips here and there, but nothing big. So this year we are going to take a big trip.

I have never been on a cruise, and my husband has. One of the only things he’s done that I haven’t. So he demanded that he take me one. We’re leaving April 6th and I will be gone for a whole week with no kids or responsibilities. Yeah, I could get used to that πŸ˜‰ Not to mention, I guess the food is amazing, so… to be honest, that’s really what I’m looking forward to.

So the moral of this story of mine is, I have to get my beach body ready. We’re going to the Caribbean, so I’m going to be in a bikini most of the week and want to be able to eat whatever I want. Meaning, most of my dinners for the next couple of weeks need to be on the leaner side. Don’t stress, I can’t go more then a few days without making some kind of a desserts, but, this is why I’m putting this, not so pretty, but super flavorful low calorie meal on here.

There is really only so many times that I can have baked chicken, and this gives an amazing twist to chicken. It’s even more low calorie if you either don’t serve it over the rice, or if you serve it over brown rice instead, since white rice turns right into sugar in your system. Or so I’m told. But, this meal is packed with flavor and is super fast and easy!! Enjoy!

Smoky Chicken Cacciatore
     1 large white onion, diced
     1 large red pepper, diced
     2 garlic cloves, minced
     3 tablespoons balsamic vinegar
     4 boneless skinless chicken breasts, cubed
     1 teaspoon black pepper
     1/2 teaspoon garlic salt
     1 tablespoon all-purpose flour
     1/4 cup Fontinella cheese, grated
     1/4 cup Gruyere cheese, grated
     1/2 – 3/4 teaspoon liquid smoke, per taste
     cooked rice

First, start cooking your rice.

Add diced onion, red pepper, and minced garlic to a large saucepan and saute over medium heat until onions start to turn translucent. About 2 – 3 minutes.

Add balsamic vinegar and saute for another minute.

Turn up the burner to medium-high heat and add the chicken, pepper, and garlic salt. Cook until chicken is done throughout, about 5 minutes.

Push the chicken/onion mix to the side, and add flour onto liquid at the bottom of the pan. Stir for a minute or two to allow the liquid to thicken. Add grated cheeses and stir in till you can no longer see it. Turn off the heat and add the liquid smoke. Make sure to stir it in so that the taste is even throughout. Let chicken sit for a minute to cool and let flavors combined. Serve over cooked rice.

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A FoodSnots Original

Jambalaya with Shrimp and Andouille Sausage

Finally home!! It was such a fun weekend, but man oh man, it was so nice to sleep in late this morning and to sleep in my own bed last night! We didn’t get called up in The Price is Right 😦 but it was still a super fun experience being in the audience. Here are some fun picture from this weekend:

At Bubba Gump’s Shrimp

“I mustache you a question”

Waiting to get in The Price is Right!!

Such a fun weekend, with such a fun group of girls!! But it’s good to be home with my babies, and I seriously missed my own cooking. It’s fun to eat out and all, but!! there is only so much junk food one can take. Not to mention, I like having control of what I put into my food. And since I have done nothing but eat crap this weekend, time for some low calorie meals!!

We’ll start out with this one! I’ve been dying to try a Jambalaya recipe, because it’s all over Food Network, and everyone is always saying how amazing it is. It is pretty amazing!! Tons of flavor. The only thing I wasn’t the hugest fan of was the shrimp, but I’m a snob when it comes to seafood, so don’t listen to me on this issue. This was delicious!! And I love how much flavor this dish packs for being low in calories. Definitely a must try recipe!! Enjoy!

Jambalaya with Shrimp and Andouille Sausage
     1 tablespoon olive oil
     1 cup chopped onion
     1 cup chopped red bell pepper
     1 tablespoon minced garlic
     6 ounces andouille sausage, sliced
     1 cup uncooked long-grain white rice
     1 teaspoon paprika
     1 teaspoon freshly ground black pepper
     1 teaspoon dried oregano
     1/2 teaspoon onion powder
     1/2 teaspoon dried thyme
     1/4 teaspoon garlic salt
     1 bay leaf
     2 cups fat-free, lower-sodium chicken broth
     3/4 cup water
     1 tablespoon tomato paste
     1/2 teaspoon hot pepper sauce
     1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
     1/2 pound peeled and deveined medium shrimp
     2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients.

Cook for 2 minutes.

Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Yield: 4 servings (serving size: 1 1/2 cups = 426 calories).


foodsnots.com


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Recipe from Cooking Light: Comfort Food.