|Monday||Imitation Subway BMT and Pasta Salad||source|
|Tuesday||Cheese Enchiladas and Refried Beans||just another jane of all trades|
|Wednesday||Salmon Kebobs with Quinoa and Grapefruit Salad||Food Network Kitchen|
|Thursday||Parma Rosa and Casesar Salad||just another jane of all trades|
|Friday||Flank Steak Tacos with Charred Corn Salsa||Cook’s Country One-Pan Wonders|
|Saturday||Chicken Tenders with Carrot/Celery Sticks||Blogchef|
|Sunday||Chicken Paprika with Mashed Potatoes and Green Beans||just another jane of all trades|
Growing up in New York I was spoiled by some of the best pizza the U.S. has to offer. After spending 2 weeks in Italy being spoiled by the best pizza Europe has to offer I have officially become a pizza snob. I’ll eat almost any kind of pizza because the combination of dough and cheese is just the best. But I can’t think of most pizza’s as “pizza” if I want to enjoy them. There are so so many ways to make pizza and white pizza is one of my favorites! We’ve tried a lot of recipes over the years attempting to make the BEST white pizza and THIS combo has proven to be one of our favorites so far!
**Someday I’ll hold myself back long enough to actually take a picture before devouring the entire pizza! 🙂
- Pizza Dough
- White Garlic Pizza Sauce
1 1/2 cups ricotta cheese
1/4 teaspoon salt
1/4 teaspoon dried or chopped fresh thyme
1/8 teaspoon coarsely ground black pepper
1 small ball fresh Mozzarella cheese, torn (or a firmer mozzarella, shredded)
- 5-10 fresh basil leaves, torn
- Follow steps 1-3 of the pizza dough instructions.
- While the dough is rising prepare white sauce according to directions, set aside.
In a separate bowl stir together the ricotta, salt, thyme, and pepper. Set aside.
- Pour 2 tablespoons of olive oil onto baking sheet or pizza pan and evenly coat bottom of baking sheet or pizza pan.
- Remove dough from bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed, approximately 1-2 Tablespoons.
- Split dough into two or three balls depending on how thin you like your crust. Roll each ball of dough very thin and place on greased pan.
- Preheat oven to 400 F
- Spread the White Sauce on the surface of the dough. Drop the ricotta mixture in tablespoon sized globs evenly over the white sauce, press down slightly. (It will not cover the entire pizza)
- Tear the fresh basil leaves and spread evenly across the top of the pizza. Tear the fresh mozzarella into small chunks and spread evenly over the pizza or sprinkle shredded cheese evenly as well.
- Bake the pizza’s one at a time for 18-20 minutes until the crust is a light brown and small brown spots are beginning to show on the mozzarella.
Russ and I recently decided that taco Tuesday should be honored in our home. However we thought it would be fun to mix it up and basically make it Mexican Tuesday… Maybe we should consider switching things to Mexican Monday… Anyway, so we pick a meat and then choose what kind of Mexican dish we’re making. Last week was pork. So we chose pork carnitas as our cooking technique and tacos for last week. Taquitos with the frozen left overs this week. Last week we through the meat in a tortilla with a fresh peach salsa made with peaches we had picked at Apple Annie’s a few days prior and YUM. It was a unique combo but the carnitas was a tad spicy and the peach salsa really balanced it out so nicely. This week we changed the flavor of the meat slightly and made up some taquitos and once again YUM. So we will definitely be making this again!!
Pork Carnitas Tacos
- Pork Carnitas (recipe here)
- Fresh Peach Salsa
- fajita size flour tortillas
- Follow directions to prepare pork carnitas on blog.*
- Prepare fresh peach salsa.**
- Fill tortilla with meat and salsa. Additional diced white onion and cilantro can be added if desired.
*We chose not to roast all of the meat in the oven once it was cooked through. We froze more than half of what was left in the juices.
Fresh Peach Salsa
- 1 cup peaches (diced, about 2 peaches)
- 1 cup diced tomatoes
- 1/2 cup diced red onions
- 1/4 cup chopped cilantro
- 1 jalapeno chilies (minced)
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- Combine all ingredients in small bowl and mix to incorporate.
- Store in airtight container in refrigerator.
Pork Carnitas Taquitos
- Pork Carnitas (left overs!)
- 1 (7 oz.) can green chiles
- 1 T. brown sugar
- Mexican shredded cheese
- fajita size flour tortillas
- Olive oil
- Mexican Crema
- jalapeno slices (fresh or pickled)
- Preheat oven to 425 degrees. Place a piece of parchment paper onto a cookie sheet.
- Throw 2-3 cups of carnitas into a frying pan. Add green chili’s and brown sugar. Stir to incorporate and cook on medium-low heat until heated through, stirring occasionally.
- Fill tortillas with meat and cheese. Roll up, place taquitos seam side down on cookie sheet. Generously brush olive oil onto taquitos.
- Place taquitos in oven and cook for about 15 minutes. Once the taquitos are beginning to brown on the edges they’re done.
- Top with sour cream, cilantro, and jalapenos. Enjoy!
I always hated canned tomato soup growing up and I’ve only had a few home made or restaurant made tomato soups that I’ve really enjoyed. This soup has become one of my favorites. YUM!
Creamy Roasted Tomato Soup
- 1 pound fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 5 cloves garlic, (2 peeled, 3 unpeeled)
- 1 medium while onion, sliced thick
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1 bay leaf
- 2 tablespoons butter
- 2-3 roasted red peppers
- 1/4 cup chopped fresh basil leaves
- 1/3-1/2 cup heavy cream
- Fresh Parmesan, for sprinkling on top
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, roasted red peppers, bay leaves, and butter.
- Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Top with freshly grated Parmesan cheese.
**Inspired by Tyler Florence
Traditional Chicken Tostadas
- 6 corn tostadas
- 1 can refried beans, warmed
- 2 cups shredded cooked chicken*
- 1/2 cup finely sliced lettuce
- 1 avocado, peeled and sliced
- 1 tomato, sliced
- handful cilantro, roughly chopped
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican Crema or sour cream
- 1 lime sliced into wedges
- hot sauce (optional)
- Place tostados on a large platter and all other ingredients in separate bowls.
- Spread a couple tablespoons of refried bean on each tostada. Top with some chicken, lettuce, avocado, cilantro, and tomato. Add cheese, crema, lime juice, and hot sauce (if using). Enjoy!
*to prepare shredded chicken place 1/2 cup chicken broth into a crock pot. Place 3 pounds fresh chicken breast into crock pot and season with salt, pepper, garlic, and chili powder. Cook on low 4-5 hours. Shred and cook 30 more minutes. Add more seasoning as needed.
A friend of mine made this soup for us several months ago and when I asked her for the recipe the response was “I just made it up”. Basically she told me what she put in it and I was left to sort the rest out for myself. So, I decided to take her simple recipe and make it even easier! Hah. I’m so lazy. But I also am still trying to figure out how to be a mother to two children. It has not been an easy road so far! So here is my creation:
Chicken Corn and Potato Soup
- 4 c. chicken stock
- 1 lb. chicken (I bought pre-shredded rotisserie chicken!)
- 1 can corn
- 1/2 tsp. seasoned salt
- 1 T. Goya seasoning
- 2 cans whole potatoes, roughly chopped
- Add all ingredients except potatoes to a pot and cook on low at least 15-20 minutes.
- Serve warm.
**If you choose to use fresh ingredients I would put the broth in a pan and add the chicken. Cook until the chicken is cooked through, about 10 minutes. Add the potatoes and seasonings and cook until tender, approximately 10 minutes. Add the corn and heat through. Serve warm.
|Monday||Spaghetti and Meatballs||Rachel Ray|
|Tuesday||Caesar Salad Wraps|
|Wednesday||Black Bean Burgers||The Pioneer Woman|
|Saturday||Pizza and Boneless Chicken Wings||BlogChef|
|Sunday||Chili and Jalapeno Cheddar Cornbread Muffins||Rachel Ray|