Steve tasted this one and said it might just be "wow" pizza. He said for sure I would have to make it again. I got the idea for this one off of Rachael Ray's daytime talk show. I never got the official recipe so I don't know how close it is to the real thing.
1 large onion halved and sliced
1 c plain yogurt OR sour cream
1/2 envelope onion soup mix
2 c mozzarella cheese
1 recipe of pizza dough or refrigerated pizza dough
Heat a drizzle of olive oil in a skillet over medium-low heat, add onions and let caramelize for 5-10 minutes. The onions should turn brown but not burn, they should be tender but not mushy. In the meantime roll out your dough and bake for about half the time as the directions call for.
While dough cooks mix yogurt and half of the onion soup mix in a small bowl. (I had to use a little less than half the envelope, I thought it was too strong). Spread the mixture over the dough.
Put the onions on top and cover with cheese. Finish up the baking time. Remember to let it sit for about 5 minutes after it's all done, that will help everything set.
*I used the yogurt kind of out of desperation. I had nothing for dinner and this was on the menu but I had no sour cream. I've heard it's a good low fat substitute for sour cream. I think it worked great!
Tuesday, September 29, 2009
Wednesday, September 23, 2009
Rat-tat-toullie
I love me some eggplant. This is another garden recipe. Most of the ratatouille recipes I found online were soups. I'm sure they are good but in the summer soup is just not what I want. This one is light and still hearty enough to fill you up.
2 cups eggplant peeled and cubed
1 yellow squash or zucchini cut in half lengthwise and thinly sliced
1- 7 1/2 oz can diced tomatoes, undrained
1 small onion finely chopped
2 cloves garlic finely chopped
2 T olive oil
2 T water, white wine or broth
1/2 tsp basil
1/2 c shredded mozzarella or Swiss cheese
In a large skillet heat the oil over medium and add all ingredients except cheese. Bring to a boil then reduce heat, cover and simmer for 20 minutes or until veggies are tender. Then uncover and simmer for another 5-10 minutes, stirring occasionally. Sprinkle with cheese.
2 cups eggplant peeled and cubed
1 yellow squash or zucchini cut in half lengthwise and thinly sliced
1- 7 1/2 oz can diced tomatoes, undrained
1 small onion finely chopped
2 cloves garlic finely chopped
2 T olive oil
2 T water, white wine or broth
1/2 tsp basil
1/2 c shredded mozzarella or Swiss cheese
In a large skillet heat the oil over medium and add all ingredients except cheese. Bring to a boil then reduce heat, cover and simmer for 20 minutes or until veggies are tender. Then uncover and simmer for another 5-10 minutes, stirring occasionally. Sprinkle with cheese.
Tuesday, September 15, 2009
Easy Peasy Pasta Salad
This is the easiest pasta salad in the world and it tastes good too. I'm not really a fan of the Mayonnaise goopey stuff, I like a little more on the light side with stuff I can actually taste. This salad can have a million different ingredients. I guess mushrooms would be good, if you like that kind of thing, I personally think they are gross.
1 lb Rotoni pasta (spiral shape) cooked & drained
2 handfuls cherry tomatoes quartered OR 1 large tomato diced
1 can olives sliced
1-1 1/2 c Zesty Italian dressing
1 small container feta cheese
When pasta has been drained allow to cool for about 10 minutes. Add tomatoes, olives, and dressing, toss well to combine. Then add the cheese. If you add the cheese while the pasta is still hot it will melt and get creamy, it's still yummy but it's not really a salad then.
*Like I said you can dress this up in countless ways. One of y favorites is to replace the olives with cucumbers. Another thing you can do is use goat cheese. This is a great alternative if you have a milk allergy.
1 lb Rotoni pasta (spiral shape) cooked & drained
2 handfuls cherry tomatoes quartered OR 1 large tomato diced
1 can olives sliced
1-1 1/2 c Zesty Italian dressing
1 small container feta cheese
When pasta has been drained allow to cool for about 10 minutes. Add tomatoes, olives, and dressing, toss well to combine. Then add the cheese. If you add the cheese while the pasta is still hot it will melt and get creamy, it's still yummy but it's not really a salad then.
*Like I said you can dress this up in countless ways. One of y favorites is to replace the olives with cucumbers. Another thing you can do is use goat cheese. This is a great alternative if you have a milk allergy.
Thursday, September 10, 2009
Bow Tie Pasta
This is a great freezer meal. There is almost no cooking involved if you just want to prepare it and freeze it. My family loves this one. I promise it does NOT taste like tuna. Steve was even fooled the first time and just the other day my oldest son believed it was chicken. I don't want to hear of anyone skipping this cause they don't like tuna, just try it!
8 ounces bow tie pasta
1 (10.75 ounce) can of cream of chicken soup
1 (12 ounce) can of evaporated milk
1/4 cup chopped onion
1/2 cup shredded Monterrey Jack Cheese
6 slices of American Cheese (I cut it back to 4 and it was still good)
1 can tuna - drained
1 cup frozen peas
1/2 pack Ritz crackers
Cook pasta in salted water for 2 minutes less than the shortest time recommended on the package. Mix together soup, milk and onion. Break American Cheese into small pieces. Stir in cheese, tuna, peas and bow ties. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Stir. Top with buttered bread or cracker crumbs. Bake uncovered for 45 minutes at 350 degrees.
8 ounces bow tie pasta
1 (10.75 ounce) can of cream of chicken soup
1 (12 ounce) can of evaporated milk
1/4 cup chopped onion
1/2 cup shredded Monterrey Jack Cheese
6 slices of American Cheese (I cut it back to 4 and it was still good)
1 can tuna - drained
1 cup frozen peas
1/2 pack Ritz crackers
Cook pasta in salted water for 2 minutes less than the shortest time recommended on the package. Mix together soup, milk and onion. Break American Cheese into small pieces. Stir in cheese, tuna, peas and bow ties. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Stir. Top with buttered bread or cracker crumbs. Bake uncovered for 45 minutes at 350 degrees.
Tuesday, September 8, 2009
Super Easy, Fancy Lunch
Today Steve was treated like a king. He was allowed to take the most scrumptious, delicious, most desired lunch of all time! People all over the world strive to obtain it's goodness. The best thing is, it was so easy to make that I could have done it in my sleep. Notice I said I could have done it, Steve could not *wink*. What is it you say? Well I don't know if I should say for fear he will be mugged in the parking lot and tripped in the lunch room. But I will go against better judgement and spill the beans. The best lunch in the universe: RAMEN, chicken flavor!
I'm totally kidding. We are scrapping the bottom of the barrel this week. I suggested to Steve he take Ramen and he said he doesn't like it. He was going to try and get lunch for $1.50, uh ok. He finally decided it wasn't a bad idea. When I came into the kitchen he was reading the instructions on how to make it! I ask you my friends, really do I need to worry that he doesn't even know how to make Ramen noodles?!
I'm totally kidding. We are scrapping the bottom of the barrel this week. I suggested to Steve he take Ramen and he said he doesn't like it. He was going to try and get lunch for $1.50, uh ok. He finally decided it wasn't a bad idea. When I came into the kitchen he was reading the instructions on how to make it! I ask you my friends, really do I need to worry that he doesn't even know how to make Ramen noodles?!
Wednesday, September 2, 2009
A New Addition
I just wanted to point out that I have added a new search tool to the left side bar. I hope this will help you find specific recipes you are searching for. One day I might make a cookbook, oh to dream :)
The Best Salsa
Here is the long awaited salsa recipe. I use this recipe for canning salsa. I'm sure you can scale it down if you just want a snack but you would have to play with it. I am currently working on some modifications. I will keep you updated as things change.
To make 10 pints
28 cups tomatoes chopped (blanched and skinned)
4 large onions chopped fine
1 green pepper chopped fine
4 jalapenos chopped (remove seeds and wear gloves)
*just a note here the last time I made it I replaced one jalapeno with two Serrano, it added a little more heat
2 Tbs salt
3 Tbs cilantro chopped
3 Tbs cumin
2 Tbs garlic powder
1 Tbs lemon juice per pint (add this to the bottles as you fill them)
Combine all ingredients and simmer for 1-1 1/2 hours. Follow all the normal canning procedures. Put in warm bottles and process for 40 minutes. Processing time is for my altitude, which is over 4,000 ft, adjust up or down depending on yours.
*If you're not sure what normal canning procedure is I would be glad to elaborate it's not hard but there are a lot of steps and it could take a while to explain.
To make 10 pints
28 cups tomatoes chopped (blanched and skinned)
4 large onions chopped fine
1 green pepper chopped fine
4 jalapenos chopped (remove seeds and wear gloves)
*just a note here the last time I made it I replaced one jalapeno with two Serrano, it added a little more heat
2 Tbs salt
3 Tbs cilantro chopped
3 Tbs cumin
2 Tbs garlic powder
1 Tbs lemon juice per pint (add this to the bottles as you fill them)
Combine all ingredients and simmer for 1-1 1/2 hours. Follow all the normal canning procedures. Put in warm bottles and process for 40 minutes. Processing time is for my altitude, which is over 4,000 ft, adjust up or down depending on yours.
*If you're not sure what normal canning procedure is I would be glad to elaborate it's not hard but there are a lot of steps and it could take a while to explain.
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