Milano! One of the most coveted destinations for all things fashion. I’m telling you, the Italians know how to dress. And in my personal opinion how to eat!! It’s Italy, of course, where the espresso is like nothing you’ve ever tasted, the pizza is to die for, and the pasta is .. well it’s basically out of this world. Aside from the foods we traditionally think about when we think Italy, each region of Italy has its specialties. I’ve had the pleasure of visiting Rome, Venice, Florence, and now Milan. Each has its own character — from its must-see historic landmarks to the food. On my latest adventure to Milan, I had a very short amount of time to explore (less than 24 hours). So I did my research, planned out my sight seeing, and of course my meals. I had to try everything. (more…)
Pizza has got to be one of the easiest things to whip up for a weeknight dinner.
Like everyone else, I decided to start counting my calories (again) via MyFitnessPal, encouraging me to stay within a certain calorie limit and thereby “watching” what I eat. Balancing that, along with trying to cut carbs and add more veggies to my diet, I decided to throw together mushroom cap pizzas. (more…)
Healthy Pizza – yes, it’s been done…. in my kitchen. Only 35 calories per cup, these pizza cups are the perfect snack, or even finger food. The best part? Prep to finish in less than 20 minutes.
Pizza Cups Recipe
Ingredients
24 Wonton Wrappers
1 can Tomato Paste
1 tablespoon Italian Seasoning
1 cup Shredded Part-Skim Mozzarella Cheese
24 slices Turkey Pepperoni
Directions
Preheat oven to 375 degrees.
Carefully place the wonton wrapper in a muffin tin (one wrapper per cup)
Mix together Italian Seasoning, tomato paste and a little bit of water (to loosen it up a bit).
Put a small amount of tomato sauce in each cup.
Cut the turkey pepperoni into fours, then arrange four cut up slices of pepperoni in each cup, top with mozzarella cheese.
Bake for 10 minutes.
Following a failed after work outting attempt, I found myself at home, hungry with few options that didn’t involve pasta, rice or red meat. I stared at my fridge with both doors open searching for something to have for dinner. Then it hit me – Pizza. It only took twenty minutes to make. Five minutes prep and 15 minutes in the oven. Easy.
Preheat oven to 400 degrees.
Grease a baking sheet (I used olive oil spray)
Unroll dough on baking dish and spray with olive oil
Sprinkle mozzarella and romano cheese
Arrange shrimp on the pizza, layer spinach on top, followed by mushrooms then mozzarella and Romano cheese.
Bake for 15 minutes.
Greasy, thick crust pizzas are out. Artisan pizzas are in. I prefer thin crust pizzas with exotic toppings – anything from various cheeses to veggies not usually found on pizzas. Tonight, I was in the mood for something easy, filling and healthy. The following is my creation, a fuse between salad and pizza. The leafy greens really give it the “healthy” feel. That way, I don’t feel so bad about inhaling the carbs.
Shrimp Salad Pizza
I decided to take it upon myself to not only put the pizza together, but make the dough as well. I remember when I was younger my mom made dough at home. It looked easy enough. The dough didn’t take too long. Luckily we weren’t starving. We just had a late dinner.
Ingredients
Pizza Dough (recipe below)
Zucchini
Shredded Mozarella
Roma Tomatoes, sliced
Frozen Shrimp, cooked
Mixed Greens
Tomato Sauce (I use Prego)
Directions
Cut zucchini into ½ inch slices
Cut tomatoes into ½ inch thick slices
Place tomatoes and zucchini on a baking sheet
Coat with olive oil, and bake for 15 minutes on 425 degrees. (I suggest roasting the veggies while the dough rises)
Brush olive oil on the dough, add a thin layer of tomato sauce and cheese, then carefully place vegetables and shrimp on the pizza dough, cover with cheese.
Bake for 20 minutes, on 350 until brown.
Add mixed greens before serving.
Dough Recipe
Ingredients
1 (.25 ounce) package Active Dry Yeast
1 cup Warm Water
2 cups Flour
2 tablespoons Olive Oil
1 teaspoon Salt
2 teaspoons Sugar
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups flour, olive oil, salt, and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed.
Cover and rise until doubled in volume, about 30 minutes.
Turn dough out onto a well floured surface.
Form dough into a round and roll out into a pizza crust shape.
The other day, as I was rummaging through the fridge for a snack, I came across a package of goat cheese that was only ¼ eaten. Since we don’t keep many salty snacks in the house – because I’d be tempted to eat them, all in one sitting – I decided to snack on some goat cheese and a mix of saltines/Triscuit crackers. I had only eaten a bit more before I realized that this huge package of goat cheese that’s been sitting in my fridge for more than a month will be expiring on September 26.
What to do with a little less than half a package of goat cheese expiring in two weeks? Make a goat cheese inspired dinner, of course!
On the Menu
Spinach, Goat Cheese and Walnut Salad – one of my own creations with olive oil, rosemary, lemon vinaigrette
Rosemary Goat Cheese Chicken– my own recipe
Mini Goat Cheese Pizzas– my own recipe
Spinach, Goat Cheese and Walnut Salad
Spinach, Goat Cheese and Walnut Salad
Ingredients
2 handfuls of Baby Spinach
2 tablespoons crumbled Goat Cheese
2 tablespoons Walnuts (whole or chopped)
1 large Roma Tomato, chopped
2 chicken breasts
2 tablespoons Lemon Pepper
2 tablespoons Pine nuts (sautéed in olive oil)
2 tablespoons Rosemary (fresh and dried)
¼ packet Goat Cheese
½ cup Chicken stock/broth
2 tablespoons olive oil
Directions
Rub chicken breasts with lemon pepper
Sear in a skillet with 1 tablespoon olive oil until browned
Place in a baking dish
Sauté Pine Nuts in olive oil until lightly browned
Cut Goat cheese into ½ inch thick pieces
Place pieces of goat cheese over each chicken breast
Sprinkle with fresh rosemary and pine nuts
Add chicken stock
Cover baking dish with aluminum foil
Bake at 350 for 30 minutes
Mini Goat Cheese Pizzas
Mini Goat Cheese Pizzas
Ingredients
1/8 packet Goat cheese, chopped
Tomato sauce
½ onion, chopped
1 tablespoon olive oil
Mushrooms (canned)
1 tablespoon pine nuts
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1 cup shredded Mozzarella
Directions
Sauté onions in olive oil until caramelized,
Sauté pine nuts in the same oil, drain extra oil
Lay biscuits out on baking sheet, and flatten with your fingers
Spoon tomato sauce on each biscuit
Add onions, mushrooms, shredded mozzarella
Top with goat cheese and pine nuts
Bake at 350 degrees for 14-17 minutes
For two people, we have a lot of left overs. That means, I’ll be having pizza and salad for lunch tomorrow. Yum!
What culinary creations have you come up with that involve a surplus or close-to-expriation of a food item? Share your stories in the comments.
