*it's amore* i am here to talk to you about easy to make, creative pizza ideas. i worked in a pizza place all through highschool, and i am from the pizza mecca of the world, NEW HAVEN so when i get a craving for pizza, why pick up the phone to order when i can whip up a few things in the kitchen.
now i am all about speed and efficiency in the kitchen, especially when im starving. i would reccomend buying pre-made dough, or honestly the bobili already made crusts are super tasty, different sizes and come in whole wheat now too! when it comes to toppings its anything goes..cheese, pepperoni, sauteed spinach, carmelized onions, mushrooms, sundried tomato, roast red pepers, chicken, eggplant, endless! i like to have make your own pizza nights, get some bowls with you and your friends favorite toppings and then just build pop in the oven and a mere 20 minutes later, voila!
if you've got some friends coming over, girls night maybe this is a great idea! try making homemade gourmet pizza..fresh mozzarella, goat cheese, feta. a little prociutto, grilled eggplant and garlic sauteed spinach. dinner for your man, homemade meat lover's pie!
now when i start to hone in to my inner RHoNJ (real housewife of new jersey) i begin to absolutely crave a nutella pizza. and it's super easy to make!
Nutella Pizza
id use a already made dough for this, spread it out and pre-bake for about 10 min until it gets kinda crispy. After about 10 min take it out, sprinkle some sugar, maybe a little cinnamon also and then put back in the oven for about 10 more minutes, or until crust is golden brown.
when you take the crust out of the oven, begin to slather it with the gooey nutella. when the crust is warm the nutella will get melty. i like to add fresh cut fruit, whatever is in season. banana strawberry blackberry raspberry mango kiwi anything, guess why? NUTELLA + ANYTHING = AMAZING
thats all for now, eat, laugh love & enjoy
baked brie
Wednesday, September 21, 2011
Monday, September 12, 2011
cupcakes for breakfast
when i was in high school i worked at a cafe that had the most amazing lemon poppy seed cake. i somehow convinced myself that lemon poppy seed cake for breakfast was healthy because lemon is a fruit and frosting is cream cheese so that's 2 food groups in one meal! now that might have been a stretch but it was defiantly delicious. since the new craze now is cupcakes, i've turned my favorite breakfast into a yummy bite on the go.
lemon poppy seed cupcakes
- one box of boxed lemon poppy seed mix
- eggs
- oil
- lemon juice
- cream cheese
- vanilla
- powdered sugar
let's be real i'm a busy girl, after working and being on my feet all day i just want to make something simple that tastes good. there is no shame in using boxed cake mix as long as you put your own spin on it. i like to add a few good squirts of fresh lemon juice, if your feeling wild and crazy add the zest from half a lemon. when i am feeling Paula Deen inspired, i also like to switch out the oil for melted butter (i think it makes for a more moist cake)
for the frosting, i whip 8 oz of cream cheese about half of a bag of powdered sugar (2ish cups) add one splash of milk at a time to loosen up the frosting, you can always add but its hard to take away. adding one teaspoon of vanilla gives the frosting a nice sheen and then add the juice of half a lemon for some flavor. keep in mind the longer you whip the frosting and the more milk you add the thinner the mixture becomes.. its all relative on what type of frosting you like (thick or more like a glaze)
hmm, this just popped into my head, but i think homemade whip cream (8oz of heavy whipping cream and splash of vanilla and enough sugar to sweeten it would be an amazing frosting for this refreshing cupcake, try adding a fresh strawberry, blueberry or raspberry on top as an accent flavor and garnish)
when your cupcakes cool down and it's time to frost there are a few ways..for the more professional look grab yourself a piping bag (a gallon zip-lock with a hole cut in the corner works just as well) there is the good old fashioned butter knife, or my new favorite a little move i like to call the "dip, twist, and pull." NO, its not a dance move, although it'd probably work on the dance floor, but its when you DIP the cupcake top down into frosting and then as you TWIST the little goober pull up. this creates a nice semi-thick coating of frosting with that cute little swoosh on top. you know the swoosh i speak of, its like when you get soft serve ice cream and the top has that little swoosh. jazz up this semi homemade treat with a twist of lemon rind, or yellow sugar crystals. a picture of this cupcake is up at the top of my blog. until next time folks..eat, laugh, love & enjoy
lemon poppy seed cupcakes
- one box of boxed lemon poppy seed mix
- eggs
- oil
- lemon juice
- cream cheese
- vanilla
- powdered sugar
let's be real i'm a busy girl, after working and being on my feet all day i just want to make something simple that tastes good. there is no shame in using boxed cake mix as long as you put your own spin on it. i like to add a few good squirts of fresh lemon juice, if your feeling wild and crazy add the zest from half a lemon. when i am feeling Paula Deen inspired, i also like to switch out the oil for melted butter (i think it makes for a more moist cake)
for the frosting, i whip 8 oz of cream cheese about half of a bag of powdered sugar (2ish cups) add one splash of milk at a time to loosen up the frosting, you can always add but its hard to take away. adding one teaspoon of vanilla gives the frosting a nice sheen and then add the juice of half a lemon for some flavor. keep in mind the longer you whip the frosting and the more milk you add the thinner the mixture becomes.. its all relative on what type of frosting you like (thick or more like a glaze)
hmm, this just popped into my head, but i think homemade whip cream (8oz of heavy whipping cream and splash of vanilla and enough sugar to sweeten it would be an amazing frosting for this refreshing cupcake, try adding a fresh strawberry, blueberry or raspberry on top as an accent flavor and garnish)
when your cupcakes cool down and it's time to frost there are a few ways..for the more professional look grab yourself a piping bag (a gallon zip-lock with a hole cut in the corner works just as well) there is the good old fashioned butter knife, or my new favorite a little move i like to call the "dip, twist, and pull." NO, its not a dance move, although it'd probably work on the dance floor, but its when you DIP the cupcake top down into frosting and then as you TWIST the little goober pull up. this creates a nice semi-thick coating of frosting with that cute little swoosh on top. you know the swoosh i speak of, its like when you get soft serve ice cream and the top has that little swoosh. jazz up this semi homemade treat with a twist of lemon rind, or yellow sugar crystals. a picture of this cupcake is up at the top of my blog. until next time folks..eat, laugh, love & enjoy
people of the world SEASON up your life
now you may thinking "why is megan quoting a song lyric from quite possibly the best girl band of the 90s," but not to worry readers, i'm not. i am referring to spicing up your food. i am dedicating this blog to my all time *favorite* seasoning agents.
my go to seasoning - GARLIC SALT. i use garlic salt for literally everything, as much as i love the taste of freshly minced garlic, i just think that garlic salt flavors any and everything. i've used it in a pinch to make garlic toast ( 100 calorie sandwich thin, i cant believe its not butter spray, and garlic salt). i've sprinkled it on my popcorn for a little extra flavor, i use it in sauces and salad dressings (its the cherry on top of a perfect homemade greek salad - olive oil, garlic salt, lemon juice). i can go on about garlic salt forever, but i think you're picking up what i'm putting down.
when i'm feeling fancy - WHITE TRUFFLE OIL. i was recently introduced to truffle oil and it might just be the most decadent delicious sexy seasoning agent i have ever consumed. just the tiniest bit can add elegance to the simplest of side dishes. i like to add it to my sauteed spinach, or drizzle it over my hot crispy oven baked sweet potato wedges. a little bit of this stuff can go along way and remember add it as a finishing touch if you want to cook with truffles go with the black ones.
my multi purpose seasoning- BALSAMIC VINAIGRETTE. you are probably thinking to yourself, salad dressing as seasoning?? well folks, i didn't stutter, this stuff is great and its always on sale at the grocery store. think about it.. its a bunch of spices mixed up in olive oil..and Ken, or Newman, or even Wishbone does it for you, so it just made preparing your meal that much easier! I like to use this salad dressing when i am roasting veggies (especially asparagus and eggplant). its great as a quick marinade for steak or chicken, and do not even get me started on using it for pasta. it's WONDERFUL in cold pasta salads (toss whole wheat pasta with tomato's, kalmata olives, red onion and feta then add the B.V..yummy!)
the best part of all of these seasonings is that they are always in my pantry. don't get scared, truffle oil sounds expensive (16 oz - $16) and it may be at the time of purchase, but it will last you and with each time you use it, you will realize it's totally worth it. now you know what i am using to season up my dishes, i hope you use them and if you find new ways to use them please comment, i'd love to hear about it!
until next time...eat, laugh, love & enjoy
potato wedge's with truffle oil
my go to seasoning - GARLIC SALT. i use garlic salt for literally everything, as much as i love the taste of freshly minced garlic, i just think that garlic salt flavors any and everything. i've used it in a pinch to make garlic toast ( 100 calorie sandwich thin, i cant believe its not butter spray, and garlic salt). i've sprinkled it on my popcorn for a little extra flavor, i use it in sauces and salad dressings (its the cherry on top of a perfect homemade greek salad - olive oil, garlic salt, lemon juice). i can go on about garlic salt forever, but i think you're picking up what i'm putting down.
when i'm feeling fancy - WHITE TRUFFLE OIL. i was recently introduced to truffle oil and it might just be the most decadent delicious sexy seasoning agent i have ever consumed. just the tiniest bit can add elegance to the simplest of side dishes. i like to add it to my sauteed spinach, or drizzle it over my hot crispy oven baked sweet potato wedges. a little bit of this stuff can go along way and remember add it as a finishing touch if you want to cook with truffles go with the black ones.
my multi purpose seasoning- BALSAMIC VINAIGRETTE. you are probably thinking to yourself, salad dressing as seasoning?? well folks, i didn't stutter, this stuff is great and its always on sale at the grocery store. think about it.. its a bunch of spices mixed up in olive oil..and Ken, or Newman, or even Wishbone does it for you, so it just made preparing your meal that much easier! I like to use this salad dressing when i am roasting veggies (especially asparagus and eggplant). its great as a quick marinade for steak or chicken, and do not even get me started on using it for pasta. it's WONDERFUL in cold pasta salads (toss whole wheat pasta with tomato's, kalmata olives, red onion and feta then add the B.V..yummy!)
the best part of all of these seasonings is that they are always in my pantry. don't get scared, truffle oil sounds expensive (16 oz - $16) and it may be at the time of purchase, but it will last you and with each time you use it, you will realize it's totally worth it. now you know what i am using to season up my dishes, i hope you use them and if you find new ways to use them please comment, i'd love to hear about it!
until next time...eat, laugh, love & enjoy
potato wedge's with truffle oil
Sunday, September 11, 2011
"any meal into a sandwich..
and any sandwich into a meal.." the motto of NEXT FOOD NETWORK STAR winner Jeff Mauro..watching the show he quickly became one of my favorite competitors. and i must say, i totally agree with his point of view. sammy's are one of the most perfect meals, its a little bit of happiness served on two pieces of bread. very recently i ate a ooey gooey turkey melt that was seriously to die for [at a place called Ladles]. i cant wait to create the dish and be to enjoy for many meals to come.
how to re-create:
the bread: i would use something sturdy that wont fall apart, maybe a thick cut sour dough? or yumm even a ciabatta roll.
the filling: sliced turkey, provolone (which i think melts perfectly), thick cut tomato, and chipotle mayo (mayo with pizazz). although the restaurant version didn't come this way, i bet adding some bacon (for all you bacon lovers) would be pretty tasty also.
the bread was generously buttered, something my girl Paula Deen would love and then grilled on a flat top, or in the at home chef's kitchen a skillet. flip when one side is golden brown crisplicious (crispy delicious) and eat when the other side has become crisplicious and then eat when melted to ooey gooey perfection.
how to re-create:
the bread: i would use something sturdy that wont fall apart, maybe a thick cut sour dough? or yumm even a ciabatta roll.
the filling: sliced turkey, provolone (which i think melts perfectly), thick cut tomato, and chipotle mayo (mayo with pizazz). although the restaurant version didn't come this way, i bet adding some bacon (for all you bacon lovers) would be pretty tasty also.
the bread was generously buttered, something my girl Paula Deen would love and then grilled on a flat top, or in the at home chef's kitchen a skillet. flip when one side is golden brown crisplicious (crispy delicious) and eat when the other side has become crisplicious and then eat when melted to ooey gooey perfection.
first post.. and more to come!
food. what can i say about it? i love to cook it. i love to eat it. i guess i am a self proclaimed "foodie" and chef. i pride myself on being able to throw together the reminents of my pantry and fridge in order to make a delicious meal fit for a king.
follow me on my journey through my pantry as i make and then share with you all of my delish dishes and my favorite food experiences, as i am sure to eat at a lot of wonderful places. until then..
eat, laugh, love & enjoy
follow me on my journey through my pantry as i make and then share with you all of my delish dishes and my favorite food experiences, as i am sure to eat at a lot of wonderful places. until then..
eat, laugh, love & enjoy
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