Pizza Perfection! Goat Cheese and Spinach with Balsamic Vinegar Reduction Sauce! Pepperoni with Fresh Oregano! The Perfect Margarhita Pizza!

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We have making pizza down to science here.

And I must admit that this is due to the secret weapon in my kitchen; My Daughter!

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She has the perfect touch when it comes to preparing the dough; which we buy at a local pizzeria, and she has the perfect touch when it comes to layering the ingredients!

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She gets the dough just right. Thin but not too thin and she has a light touch with the cheese, which is key to proper cooking.

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Her specialties include but are not limited to the Margarhita and pepperoni pizzas.

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We were so confident with our skills that we threw these pizzas on the grill! First time ever and they were perfect!

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Fresh oregano made the pepperoni especially delicious for th meat eaters but the overwhelming favorite was the Margarhita with basil fresh from the garden and fresh mozzarella.

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I tried my hand at something a bit more fancy; spinach and red onion with mushroom and goat cheese topped off with a balsamic vinegar reduction.

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The reduction came out perfectly, it was my first attempt! I simply poured about 1 cup of balsamic vinegar into a small frying pan and on meduim heat let it cook until it started to thicken.

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My mistake was to pour it over the pizza before baking. I should have drizzled it over the pizza when it was finished cooking to keep the thick texture that I so proudly created!

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Lightly blanche the spinach before layering on your pizza. It can dry and burn if you don’t.

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Tr your hand with your favorite ingredients. Be patient. Cook with loved ones and Enjoy!

  

Summer Fun! The Best Drink Ever! Whipped Cream Flavored Vodka Cocktails with Bruschetta!

whipped cream vodka cocktails PD

The possibilities are endless with this Whipped Cream Flavored Vodka from Pinnacle.

We mixed ours with fresh pineapple, coconut milk and pineapple/coconut juice.

The secret to the amazing taste was, of course, the vodka but we were careful not to add anything too sweet.

Fresh ingredients are a must. And the juice we used from Hortex is great because they are natural with no added sugars.

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This recipe was fairly “freehand”.

I used one fresh pineapple which I cut the night before and placed in the freezer; huge tip! Freezing the pineapple make the drinks amazing!

In the blender place half of the cut and frozen pineapple

1/2 can of coconut milk

1 cup of juice

1 cup of Pinnacle Whipped Cream Flavored Vodka

Blend until creamy and frothy

Some enjoyed some whipped cream on top!

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073whippped cream vodka cocktails PD

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009bruschetta with fresh mozzerella PD

These brushetta are fantastic! My friend has this recipe down to a science and we are able to whip these up really fast:

1 baguette sliced about 1/4 peices

olive oil

3-4 fresh garlic cloves

3-4 tomatoes

fresh basil leaves

fresh mozzerella

Slice the bread and rub with garlic cloves on bothe sides

Use enough olive oil to lightly cover both sides

Toast lightly under the broiler

Chop tomatoes and basil and mix with some olive oil and salt to taste

Top toasted bread with tomato mixture and shredded fresh mozzerella and serve!

  

Quinoa Salad with Black Beans, Corn, Roasted Red Pepper, Tomatoes, Scallions, Cilantro and Lime!

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We love quinoa!

It is a great alternative to pasta in that it delivers the same creamy, chewy, texture but is high in protien. A complete protien, as a matter of fact.

Aside from it’s nutrtious profile it is delicious and versatile.

We love this salad!

It is a power packed meal that delivers flavor and energy for very little expense.

Get creative and use your favorite fresh ingredients to create your own quinoa delights!

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I used lots of lime in this dish. It compliments the cilantro and brightens the tomatoes.

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Ingredients

1 cup quinoa and 2 cups water
5 scallions
2 medium tomatoes
1/2 roasted red pepper
1 cup black beans ( canned are fine )
1 cup corn
1/2 cup of finely chopped cilantro
2 Tbspn olive oil
1-2 limes

Method

Boil the quinoa. 10-15 minutes

Set aside and chop all the veggies

combine and add salt and pepper to taste.

Sqeeze lots of lime on the salad!

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I mix the fresh veggies in when the quinoa is still a bit warm; it seems to bring all the flavors to their peak yet not cook them at all.

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There is always room for more lime!

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Garnish with avocado for an even richer flavor!

  

Meatless Monday! Spinach and Feta Stuffed Portobello Mushroom Burger

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Meatless Monday! is gaining momentum! And for good reason. Protein is everywhere! We can afford to give the planet a break at least one day a week.

Portobello mushrooms stuffed with spinach and feta were amazing!

Nutritious mushrooms are yummy and good for you.

Delicious olive oil drizzled on everything created a rich and filling burgeresque sandwich.

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I dug out the stem and brushed the tops with olive oil and broiled for about 10 minutes.

Cooking makes them meatier and tastier so don’t hesitate to brown them well for maximum flavor!

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I blanched spinach for about 5 minutes and added feta cheese and mixed well, then stuffed the mushrooms, drizzeled olive oil on top and broiled them until them until things started to bubble and smell good.

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I also broiled the whole wheat buns with a little bit of olive oil until toasty!

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Tomato and red onion added the final touch.

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Yogurt sauce would have aslo made a nice condiment compliment but we were ravenous!

We couldn’t wait to dig in!

portabello burger PD

  

Meatless Monday! Broccolini Soup and Quinoa, Black Bean Salad

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Meatless Monday! Broccolini soup and quinoa salad were the perect combo.

Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.

Olive oil and lemon dress the salad with salt to taste.

Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.

Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.

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I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.

I boiled until tender then pureed in the food processor.

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I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.

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Then 1 cup of half and half and 2 cups milk.

My girls wanted cheddar so I added about 3/4 of a cup.

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I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.

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Warm and creamy with light and bright.

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These tomatoes were the best. The juicy brightness set off the quinoa just right.
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