Strawberry Volcanoes

Simple and Easy.  I made these one night for my girlfriends and they were pretty good.  However, about 10-15 minutes after I put them out, the whipped cream melted and made a mess... granting them the name "Strawberry Volcanoes".  I recommend making these for a dessert course to ensure they will be eaten ASAP (then volcano part won't happen!)  

Wash and remove the stems of the strawberries, then make two slices down the tip of the strawberry creating an X.  Fill the strawberries with some Reddi-Wip and Voilà!

Can't Win 'Em All

This one goes out to all of you who have said that I have some hidden talent with cooking.  Let me prove you wrong!  This dish tasted TERRIBLE! I couldn't even eat it.  That being said, I know what went wrong and I can tell you not to make my same mistakes.

If I haven't scared you off already, here's how to make a not-so-terrible Creamy Garlic Pasta with Shrimp & Vegetables dish! I originally saw a picture of this dish on Pinterest (again, if you haven't been here- go check it out!) but it originated from Eating Well.  Typically I stay away from "creamy" dishes.  They're usually not that healthy and on top of my diary issues, it's just not worth it.  Lately, I've had the craving for a good, creamy pasta dish.  I saw that this one was made with yogurt and thought I'd give it a shot.
What you need:

• 3 ounces whole-wheat spaghetti
• 6 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
• 1/2 bunch asparagus, trimmed and chopped
• 1/2 large red bell pepper, thinly sliced
• 1/2 cup fresh or frozen peas
• 2 small or 1 large clove garlic, chopped (BAAAD IDEA!)
• 1/2 teaspoon plus 1/8 teaspoon kosher salt
• 3/4 cup nonfat or low-fat plain yogurt
• 2 tablespoons chopped flat-leaf parsley
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons toasted pine nuts (optional)

What to do:

1. Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
2. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

This recipe makes two, two-cup servings.


Now, I told you this recipe was TERRIBLE and here's why: TOO MUCH GARLIC!  Usually I cut the amount of garlic in half for any given recipe so it's not overpowering.  This time I thought I'd just man-up and use what I was supposed to.  Bad idea.  The first bite I took all I could taste was garlic.  I had my sister and brother in law take a bite (just one) and we all stunk of garlic the rest of the night.  So my advice is to use just a teeeny bit of garlic.

Another thing I would do is use 1/4-1/2 c of yogurt instead of 3/4 c. Maybe since I'm not used to creamy dishes it was just too much for me and it might be okay for the rest of you to use 3/4 c. 

If any of you are daring enough to try this recipe with my new suggestions, let me know how it goes!

Pepperoni Pizza Puffs

This recipe is really simple and quick.  I initially found a picture of these bad boys on Pinterest and thought they looked so good! If you're unfamiliar with this site, you should check it out... hours of internet time :)  It's a really cool site, though.  The actual recipe comes from another blogger: Lick the Bowl Good.

I modified the recipe a little bit (not because I thought it'd be better, but just because I didn't have what it called for!)

Here's what the original recipe called for:

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

I used the main ingredients except I made my own Italian seasoning, used rice milk instead of whole milk, and colby instead of mozzarella cheese. 

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, and Italian seasoning; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

 

Grilled Chicken Margherita Tostada Pizzas

This was a fun recipe to make- tasty too! 


Here's what you need:
2 boneless, skinless chicken breasts
4 flour tortillas (I used large ones I had leftover from making spinach pie )
1 1/2 c mozzarella cheese 
1/4 c fresh basil
2 roma tomatoes, sliced
olive oil 
seasoned salt
garlic

1.  Make a mixture of a little olive oil and garlic and brush onto your chicken breasts, then add some seasoned salt.
2. Time for the grill!  Cook chicken on medium-high heat for 12 minutes (turning once). 


 


 3. Place the tortillas on a baking sheet and brush with the oil and garlic mixture.  Sprinkle a thin layer of cheese on top.   

4. Cut the chicken into strips and add it on top of the tortillas along with the tomatoes and the rest of the cheese. 

 Here's my favorite kitchen accessory...

If you like to cook and don't have a basil plant, I recommend you get one!  They're easy to grow and much cheaper than buying fresh basil at the store. 

5. Chop up your basil and add it on top of your tortillas. 

6. Turn the grill down to medium-low heat.  Carefully slide the tortillas onto the grill and cook for 3-5 minutes each (watch to prevent burning). 

There you have it! 

Spinach Pie

So I thought I'd try something new for a couple reasons:  I don't use my sweet camera nearly enough and I also love to cook and make things.  I figured I could make a blog about projects and take pictures along the way.  Please forgive my lack of skill with blogging... this is my first attempt. 

First up on the menu: Spinach Pie

YUM YUM! 

I found my inspiration here at Food.com.
I changed the recipe around a little bit.  

Here's what I used:
3 pieces turkey bacon (healthier option) cooked and chopped
5 extra large eggs
1 1/2 c shredded cheese
3 c spinch
1 large flour tortilla
2 T milk
minced garlic
salt and pepper  

1. Mix together eggs, bacon, milk, garlic, salt and pepper

2. Lay the tortilla in a pie dish gently pressing it down
3. Sprinkle tortilla with 1/2 c of the cheese

 

4. Layer the spinach with the rest of the cheese.  Press down gently. 

5.  Pour the egg mixture over cheese and spinach being careful not to spill over the tortilla edge.  Bake at 365 degrees for 35-45 minutes until a fork inserted in the middle comes out clean. 

ENJOY!  

Next up: Grilled Chicken Margherita Tostada Pizzas!