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Home Posts tagged "cheese" (Page 4)
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Portabella mushroom pizza

Published on December 14, 2012, by in Recipes.

The other day I was wanting pizza. I had also regained strength in avoiding gluten products. I’ve made a few attempts at the cauliflower crust pizza and didn’t want to buy a standard gluten-free crust at the store. So I came up with what I thought was a brilliant idea. That was to use a portabella mushroom cap as the base for the pizza. A healthier alternative that the other two. And I love mushrooms on my pizza. Start by scraping the gills out of the cap of a cleaned portabella. I also cut out the stem. They were a little woody. Then I chopped up some spinach and mixed it with pizza sauce and put it in the mushroom caps. I topped it with a little more sauce. I like sauce. For one of the mushrooms I topped with 2 pieces of pepperoni and some mozzarella cheese. The other

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Easiest baked potato soup

Published on November 7, 2012, by in Recipes.

I saw this pinned and thought it had to be too good to be true. I am so glad that I did! A few years ago at Christmas time, my dad and I set forth in the kitchen with the goal to make loaded baked potato soup. Ok, so maybe it was my goal, I just drug him along for the ride. He was a good sport about it. It started with a roux and cooking things in bacon fat. All things that sound wonderful and delicious. It was a painstaking and time-consuming process and highly disappointing when we ended up with a blah product. So blah that we just kept adding things to it to try to give it flavor. It ended up turning out acceptable tasting after a lot of tinkering and no where close to the original recipe. This soup is much different from that soup. Flavorful

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Chicken pesto sandwich

Published on October 5, 2012, by in Recipes.

The inspiration for making fresh pesto…the chicken pesto sandwich. Take some nice bread for your boyfriend. And a slice of sprouted grain for yourself. Heat cast iron grill pan until nice and hot. Slather some fresh pesto onto the bread. Layer on some fresh mozzarella. Top with some nice chicken. Add some tomatoes(optional for boyfriend) mandatory for me. Add some more pesto to the other side of the bread. Butter outside of bread. Place in grill pan and place something heavy(and non-flammable) on the other side to weight it down a bit. I used a heavy dinner plate. After a few minutes, flip sandwich. Replace heavy object on top. After a few more minutes, take off stove and pair with homemade tomato soup. So hot and melty inside with crisp and crunchy bread on the outside.

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Capresedillanini

Published on August 9, 2012, by in Recipes.

A what? It’s a cross between the caprese salad, a quesadilla and a panini. And it’s AWESOME! Do you know what else is awesome? Going to a White Sox game with your coworkers: Ingredients: 1 whole wheat tortilla fresh mozzarella 1 home-grown tomato fresh basil 1/2 tsp olive oil salt and pepper I essentially make a caprese salad down the center of a tortilla. Just layer slices of tomato with slices of fresh mozzarella. Add basil and salt and pepper. Then I folded the rest of the tortilla over it. I put it in a hot skillet with a little oil to make it hot and crispy and melty. I put a heavy plate on top of it in the pan to help press it down. After a few minutes, I flipped it over(be careful, the plate will be hot) and put the plate back on top of it for

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Sunday dinner

Published on July 9, 2012, by in Update.

After too many barbeques and too eating out lately, I declared that we would eat all of our meals at home on Sunday. It is always healthier to eat at home. For breakfast we had eggs, toasted flax bread and watermelon. For lunch we cleaned out the fridge and had carrot sticks, left over bahn mi fixings, quinoa with vegetables and split a leftover piece of restaurant pizza. For dinner, I made a big pizza with lots of vegetables as toppings. I can almost always justify eating pizza if I make it myself and load it up with veggies. It had sautéed asparagus, eggplant, onion, zucchini, mushrooms and big slices of tomato. The best part of a big pizza? Leftovers that I can send with Brian and maybe save a few slices for myself to nibble on throughout the week. And extra sautéed vegetables for a quick and easy side

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Breakfast burrito

Published on April 9, 2012, by in Recipes.

I’m not sure that this post is really post-worthy. In fact, I’m sure many of mine are of questionable post-worthiness. But this breakfast was delicious! I am not sure if it was extra delicious because I had just finished a 5 mile run or if it was because it involved eggs. I love eggs. Or avocado. I love avocado. Or hot sauce. I love hot sauce. I made two eggs over medium, topped with a half of an avocado(yes, I know that is a lot of avocado) and hot sauce. I had one brown rice tortilla left. So after the eggs came out of the pan, I threw that in there and let it brown a little on each side and threw a slice of organic white cheddar from grass-fed cows on there. I usually try to avoid dairy, but will make exceptions from time to time when it involves

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Secretly healthy mac and cheese

Published on January 26, 2012, by in Recipes.

What is the secret to this mac and cheese that makes it oh-so-creamy and much healthier for you than regular mac and cheese? Pumpkin. Yes, that’s right. This mac and cheese has pumpkin in it. You can’t even taste it, except for how creamy it makes the dish taste. Adapted from That’s so Michelle: Ingredients(serves 4): 8 oz of pasta, I used elbow 1 cup milk 4 oz cheddar cheese, slices or shredded, or any combination of cheeses 1/4 stick butter 1 cup pumpkin puree fresh cracked pepper Cook pasta as directed. As your pasta is cooking, melt butter in a sauce pan on medium heat. When the butter is melted, add the milk. When your milk and butter comes to a boil, add your cheese slowly, stirring constantly. A think cheese sauce will form. When all your cheese has been added and a thick sauce has formed, add in

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Brown sugar pecan baked brie bites

Published on December 30, 2011, by in Recipes.

These are a tasty and flavorful appetizer that are super easy to make and impressive enough to serve at parties. I made them as an app for Brian and I to snack on while I cooked our Christmas dinner for two. Ingredients: brie chopped pecans brown sugar honey mini phyllo tarts Preheat oven to 350. Place mini phyllo tarts(found in freezer section) in mini cupcake pan. You could also cut down phyllo shells, crescents or frozen pastry puff and use those too. Cut a cube or slice of brie and place in the bottom of tart. Top with a few chopped pecans. Put a pinch of brown sugar on top of the pecans. Squeeze a tiny bit of honey or maple syrup on top of the brown sugar. Bake in the oven 15-20 minutes or until brie is melty. Serve warm. These are a taste sensation. The crispy shell, oozy cheese, sweet honey

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Deep dish skillet pizza

Published on December 25, 2011, by in Recipes.

Pinterest has been added to my list of addictions. More places to get recipes and ideas? I die. Everybody Like Sandwiches is on my list of regularly read food blogs, but I happened to run across this recipe from them on Pinterest. Since I got a new porcelain enameled cast iron skillet, braiser and grill pan for Christmas, I thought I should put one of them to use. Start by pre-heating the oven to 500F. Make your favorite crust. I did a variation that combined the crust that Everybody Likes Sandwiches used in their post and my easiest no-rise pizza dough. Once you have your crust ready for the pan, oil the inside of the skillet. Using oiled fingers, press crust into pan and about one inch up the side of the pan. Sprinkle a thin layer of cheese on top of the crust. Spread a layer of pizza sauce

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MEGA NACHO: a meal

Published on December 8, 2011, by in Recipes.

What’s better than nachos? MEGA NACHOS! That’s what I had for dinner tonight. I made tacos for dinner last night and had some seasoned chicken meat left over and didn’t want tacos again. Problem: I wanted nachos, but they aren’t very healthy And I didn’t want to negate all the time I’ve been spending in the gym. Solution: A modified version, now known as the mega nacho. I started with the base of a half of a hard taco shell. I spread a small layer of jalapeno hummus on it, because I’m addicted to it, it’s wonderfully spicy and it will work nicely as a moisture barrier for the shell. Then a layer of chicken, topped with salsa. I placed some cheese on the salsa and some jalapeno on top of the cheese. I microwaved that until heated through and the cheese was melted. Then I topped everything with a little Greek yogurt(it’s

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