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Cook and Tell: Sun Dried Tomato Sausage and Potato Pita Pizza

31 Aug

Another day has come to an end. Like most of you, I am looking forward to the long weekend. Nothing like a little time off from the everyday grind. It was just me and the adorable little feet tonight. I planned on making something interesting for dinner this week, and I got lucky enough to be able to do so this evening. Unfortunately, it was just me doing the taste test tonight. I may be biased, but tonight’s dinner passed the taste test with flying colors. And to top it off I finally got to use that fabulous Basil Parmesan Olive Oil I purchased at Jacuzzi winery last month.

I give you…Sun Dried Tomato Chicken Sausage and Potato Pita Pizza…

Sun Dried Tomato Sausage and Potato Pita Pizza

5.0 from 1 reviews

Recipe type: Entree

Author: DimpleArts

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 1

Ingredients

1 Whole Wheat Pita
1 Sun Dried Tomato Chicken Sausage
1 White or Red Potato
Shredded Mozzarella Cheese
4 Fresh Spinach Leaves
Basil Parmesan Olive oil

Instructions

Cut potato into rounds and cook on a frying pan until it softens.
Bake the sausage until cooked through.
Brush the pita bread with the olive oil.
Place the potato rounds on the pita bread (you might have a few left over).
Cut the sausage into equal rounds and layer on top of the potato rounds.
Top with shredded mozzarella cheese and spinach leaves.
Bake for approximately 10 minutes at 350 degrees Fahrenheit.

Google Recipe View Microformatting by Easy Recipe

ENJOY!

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Cook and Tell: Potatoes Au Gratin

10 Mar

Today I want to talk potatoes. Specifically Potatoes Au Gratin, or as they are commonly known, scalloped potatoes. I’ll be honest, I’ve always been afraid to attempt this dish, as it seemed extremely time and energy consuming. So when my husband generously volunteered us to provide Potatoes Au Gratin as our contribution to the Thanksgiving dinner table last year, I was absolutely mortified. As I was hearing the offer come out of his mouth, I started feverishly thinking about the ingredients that I would need, where I would look for the recipe, and when in the world will I have the time to make this monster of a dish. Believe you me, I wasn’t wasting any time. As Thanksgiving dinner menu options were being discussed, I was already searching for recipes on my iPhone recipe apps.

I went through multiple recipes hoping to find the simplest possible one and fearing that a simple Potatoes Au Gratin recipe just does not exist. But lo and behold, it actually does, and from the most unlikely of sources, Emeril Lagasse. When I came upon this recipe I was relieved to see that it is actually possible to make scalloped potatoes with minimal effort.

The first time I made scalloped potatoes, hubby sliced all the potatoes, which made my job super easy. This time around however, I did everything myself. I pretty much followed the recipe, except that (there is always an except), I didn’t have white pepper, so I used black pepper. I used a combination of half-and-half and fat-free milk, instead of whole milk, and I used shredded Cheddar Monterey blend and shredded Mozzarella. The big thing that I did differently was that I used raw red potatoes instead of cooked potatoes, therefore having to bake the potatoes about 40 minutes.

Here is what I got…

Potatoes Au Gratin

Hubby said that it might have been a little light on salt. I thought it was pretty good, but I guess I am not the most objective judge. Next time I’ll be more generous.

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In the Kitchen with…Anna (a.k.a. Hot Chick with a Skillet #1)

28 Jul

No, I didn’t fall off the face of the earth. I did, on the other hand, finally get a chance to share another installment of “In the Kitchen with…” This time it’s a two parter, and it’s also known as “Hot Chicks with Skillets”. I got together with a couple of ladies and we (really they) cooked up two dishes in one day.

Today we’ll start with Anna’s quiche, and the second part will be crab cakes by the lead of the Hot Chicks with Skillets, Lyuba.

For the Quiche recipe you will need the following ingredients (the proportions will depend on the size of the quiche you will be preparing):
Red onion
Eggs
Mushrooms
Red Bell Peppers
Oil and butter (for cooking)
Shredded cheese (Anna used a blend of four cheeses)
Pillsbury crescent roll

mushrooms, eggs, red bell peppers, onions, pillsbury crescent roll, shredded cheese, oil, eggs, cream cheese

First thing is to cut up the onion, add butter and oil to a heated skillet, and add the cut up onion to the skillet

Saute the onions on the skillet, while the onions are sauteing, chop up the mushrooms and add the mushrooms to the skillet with the cut up onion. Continue sauteing the onion and mushrooms until both are softened.

While the mushrooms and onions are sauteing, add eggs and cream cheese to a mixing bowl and mix until well blended, add shredded cheese and mix until well combined.

Chop up the red bell pepper and add the pepper as well as the cooked mushrooms and onion mixture to the egg and cheese mixture. Mix all the ingredients until well combined

Unroll the Pillsbury crescent roll dough and line a baking dish (in our case it was a glass, oven-safe bowl
). Fill the baking dish with the quiche mixture and place in the oven. Bake the quiche at 375 degrees Fahrenheit, for approximately 45 minutes, or until a toothpick comes out clean from the quiche.

Finally, here is the hard working chef with her final creation!

The quiche was delish!

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Sunday Breakfast Series – Breakfast Pizza

23 Mar

If you follow Smitten Kitchen, (as if I may be so lucky to share some of the same fans) you probably read the breakfast pizza post that was featured by of Smitten Kitchen.

As I commented on that post and said that I will definitely be trying out the recipe, I had to keep true to my word. So what better way to use this great recipe idea, than to include it into my Sunday Breakfast Series. With that, welcome to the second installment of the series with the Breakfast Pizza.

To prepare the dough I followed Deb’s directions. The day before the actual breakfast, I mixed in yeast to a bowl filled with 1/3 cup of water. Added the flour and added the salt and used my hand held, electric mixer to mix the ingredients, increasing the speed every couple of minutes until the mixture took on dough consistency. I sprinkled additional flour onto my wooden cutting board, turned the dough out of the bowl on the floured cutting board and divided into two portions. Once that was all done, I put the board with the dough into a plastic grocery bag and refrigerated it until the following morning.

Breakfast-Pizza_Dough-&-Top

When the morning arrived I was very excited about the dough waiting for me in the fridge and the prospect of making pizza for the first time ever. For my toppings I used the following:

Slices of Turkey kielbasa
Sliced Red Onion
Mozzarella Cheese
Eggs
Scallions
Cilantro (my all time favorite herb)

Breakfast-Pizza_Raw

I tried doing the cool, twisting of the dough thing, by putting the dough over my fists, however, I failed miserably. Therefore, my pizza took on the shape of my rectangular cookie sheet that I baked it in (I do not own a pizza stone). I heated the oven to 500 degrees Fahrenheit, laid out the dough on the cookie sheet, covered the dough with mozzarella cheese, turkey kielbasa, slices of red onion and raw eggs. I put the pizza in the oven for approximately 10 minutes and…VOILA!

Breakfast-Pizza_Final

A fabulous breakfast, A (the husband) raved about it for at least a couple of days. I won’t lie, I was pretty proud of myself, even though the pizza wasn’t actually round.

Thanks Deb for sharing this great recipe! I look forward to trying out more of your recipes.

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Egg Salad

13 Sep

New day, new dish. Today I decided to make one of my signature and favorite dishes, my egg salad , but with a slight twist.

Egg-Salad
To make the salad you’ll need the following:
5 Hard boiled eggs
Scallions
Shredded mozzarella and american cheeses (or any other types of shredded cheeses)
Mayonnaise (approximately 1 tbsp)

Grate the eggs and chop the scallions. Mix together the grated eggs, chopped scallions, shredded mozzarella cheese and shredded american cheese with mayonnaise. Chill slightly and serve. It’s that easy!
Egg-Salad
Bon Appetit!

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Delicious Garden Fresh Eggplant

10 Sep

Hopefully you remember my coworker U, who so graciously brought me home grown tomatoes. Well, a few days ago she brought me an eggplant from her garden.
Garden Fresh Eggplant
I’ve never actually made anything with eggplant, so I decided to make my Mom’s recipe, which I love. The recipe calls for the following ingredients:

1. Eggplant
2. Vegetable oil (for frying)
3. Mayonnaise
4. Garlic (mashed)
5. Tomato slices
6. 1 hard boiled egg
7. Shredded cheese (I used low moisture mozzarella)

Slice the eggplant, fry in vegetable oil until the slices soften. Remove onto a paper towel lined plate. Cover the fried eggplant slices with another paper towel to soak up the excess oil. In the meantime mash two cloves of garlic with a garlic masher and mix with a table spoon of mayonnaise. Brush each eggplant slice with the mayonnaise mixture, cover with a tomato slice. Brush each slice of tomato with the remaining mayonnaise mixture. Top with grated egg and shredded cheese. Chill slightly and serve. Yum!