February 28, 2011

Spinach, Feta & Artichoke Pizza

Tonight was another late dinner night, but it was so worth it!  We were both starving when we got home from work around 7pm, so I immediately made cheesy garlic bread with the leftover stuff from last night...only this time I did the quick version. 

375 degrees for 5 minutes with a little Tastefully Simple garlic bread seasoning added for good measure and we had a delicious appetizer.  For the record, I hate Tastefully Simple products, but always feel obliged to order when a friend has a party.

I had initially planned to make pizza sauce but when I realized I still had Boboli pizza sauce in my pantry I went the easier route.  The pizza recipe I followed is from Food.com and the only change I made was to nix to the olives.

Spinach, artichokes, garlic, red onion and parmesan.


I made half with tomatoes for Chris.

Two slices from my delicious half of the pizza.  Can't wait to have the rest for lunch tomorrow!

February 24, 2011

Spicy Parmesan Green Beans and Kale

Tonight for dinner we had pork chops, this green beans and kale recipe, along with La Brea whole grain bread.  The vegetables looked and smelled great, however the freshly squeezed lemon was so overwhelming that neither of us could finish the portion we took.  However, I still like the main idea of this recipe and will definitely make it again sans lemon juice.

3 tablespoons olive oil
1 onion, sliced
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

I tried out my new pan for the first time tonight and I loved it.  We needed a new pan because Chris someone left it on the burner on one night while we ate dinner and ruined the pan.  This 12" pan is the perfect size when adding kale which starts out like this...

and after just four minutes, ends up like this!

February 10, 2011

Sweet Potato Fries

Around 6pm tonight, I was trying to decide if I should stay and get more done at work, or head home for the night.  That's when I suddenly remembered I have to fast for 12 hours before my 7:15am appointment tomorrow morning.  Not a big deal, still plenty of time to eat, but I promised Chris I'd make sweet potato fries and I wanted to try them too! :)

So I hurried home and followed this recipe, although it's not really much of a recipe.  The end result just tasted like a normal sweet potato, there was nothing really fry-like about it.  Chris and I agree this recipe is missing oil and needs a higher oven temp.  Simply Recipes is one of my favorite recipe sites, so I plan to try this version next time.

February 02, 2011

Making Candy

I had a lot of fun this evening trying to make candy for the first time on my own.  The hour-long demo I attended at Cake & Bake this past Saturday was the perfect introduction, and all I needed to get started on my own. 

I used two Wilton melting pots and I highly recommend getting at least one if you want to make candy at home.  You need 1 tablespoon of paramount crystals per pound of chocolate for dipping, and 1 tablespoon per 1/2 pound for drizzling.

Pouring dark chocolate into the drizzle bottle. 

Pretzels rods are easy to dip and decorate.  I added Heath bits, cashews and sprinkles, along with chocolate drizzles.

These are fudge oreos.  I bought this shape because I was thinking about doing something football related but next time I'm going to stick with round oreos because they're easier to dip (from what I remember at my cookie-making party back in December).

Graham crackers dip well too.  I particularly enjoyed white chocolate and coconut on the graham crackers.  Notice there were none left for me to photograph :)

Packer colors for our football potluck at work on Friday.

My favorite treat to make however were the nut cups.  To make them, you just squeeze a layer of chocolate on the bottom, then add whatever filling you want (I used a combination of coconut, dried cranberries, cashews and/or Heath bits), squeeze more chocolate on top, and finally garnish with a bit more of the filling on top (which helps people know what's inside).

February 01, 2011

Cowboy Caviar

I had never heard of cowboy caviar until I searched for recipes that would use up an extra can of black eyed peas we had.  I ended up following this recipe with the following three exceptions: I used dried instead of fresh basil, I used Dijon mustard instead of dry mustard powder and I omitted the hot pepper sauce.  This food blog gives an interesting account of the origins of cowboy caviar, if you're curious.

Oil and red wine vinegar.

So I made the recipe yesterday, since it advises to refrigerate for 24 hours before serving, and Chris and I tried it today upon getting home from work.  We're home a couple hours early due the storm that's crippling a 1/3 of the country right now.

First of all, the salad is fantastic on it's own.  After that sample, I tried it inside two "Itsy Bitsy" pita pockets and that was also fantastic.  On a side note, I really like this new pita size that Kangaroo is making.

Finally, I blended some with my Cuisinart Immersion Blender to make a dip for tortilla chips.  The dip was ok, but I definitely prefer the salad un-blended.  The dip reminded me of wet cat food, and the great flavors were no longer as strong.