Easy Ricotta and Veggie Pizza

I made this pizza last night with odds and ends in my kitchen. I posted the picture on facebook since it looked so pretty and got a decent amount of feedback on it so here is the recipe!

Easy Ricotta and Veggie Pizza
You will need
-Refrigerated Pizza Dough
-Olive Oil
-Mozzarella Cheese
-Ricotta Cheese
-Cooked Chicken ( Perdue's short cuts are tasty and easy)
-Either fresh tomatoes or Italian stewed
-Italian Seasonings
-Fresh Veggies ( I used asparagus and spinach but broccoli, red peppers, and mushrooms would also be really good )

Here's the kicker, I don't really measure ingredients, use your best judgement.

Preheat over 400 degrees and pre-bake your pizza crust.
Then put olive oil on the crust ( lightly) followed by ricotta cheese (seasoned with Italian seasonings )
Then add your veggies and tomatoes followed by your chicken
Top with  fresh basil and oregano and mozzarella cheese
Bake in the oven 400 degrees for 10 minutes and... voila!
( I'm always trying to sneak veggies into Scott's food )

Fancy Jello Shots?

Dearest Natasha sent me a link to  http://www.austinweddingblog.com/2010/11/wedding-trend-watch-jelly-shots.html  , where they were showcasing  jello shots fancy enough to be served at a fabulous fete. 

Maybe it's time spent in Greek Life that I was intrigued/ scared.

You know what there is even a blog devoted to Jelly Shots http://jelly-shot-test-kitchen.blogspot.com/ 

Here are some of my fav creations of theirs



Blackberry Cosmo Jelly Shot





Rainbow Cherry Jigglers




Candy Corn Shot




Mimosa Jelly Shot



Neopolitan





Cucumber Lime Margarita  ( Here ya go Morgie )



These are definitely a step up from the cherry jello in a dixie cup days. I might have to experiment at my next party an then report back. 

Would you have this at your next party?

Skinny Italian

I love cooking and The Real Housewives of New Jersey. I received the book Skinny Italian by Teresa Giudice at my bridal shower and just got around to reading it .

It's a feel good book where Teresa teaches you fresh & "skinny"   recipes, italian stories and correct pronuncitaion of some words .  For example Farfalle pasta =  far -FALL- lay. It's hilarious and insightful just like Teresa.

If you love italian culture and cooking it's a must read. ( Kelly I'm looking at you )



I want to try the Skinny Pasta Al Burro

Ingredients3 tbsp olive oil
2 tbsp unsalted butter, room temperature
1 lb fettuccine
1/4 tsp salt
1/4 tsp black pepper
Large pinch of fresh parsley, minced
1/2 c freshly grated Parmigiano-Reggiano (aged 24 months is best)

Directions
Bring a large pot of lightly salted water to boil over high heat. Meanwhile, heat the oil & butter together in a large saucepan over medium heat until butter is melted. Remove from heat. Add the fettuccine to the water & cook according to the package directions until cooked al dente. Drain & reserve 1/4 cup of the pasta water. Transfer the fettuccine to the saucepan with the butter mixture. Add the salt, pepper & parsley. Return the saucepan to low heat. Toss, adding enough of the pasta water to make a glossy sauce that isn't watery or gluey. Remove from heat, sprinkle with the cheese & serve immediately.

Ingredients3 tbsp olive oil
2 tbsp unsalted butter, room temperature
1 lb fettuccine
1/4 tsp salt
1/4 tsp black pepper
Large pinch of fresh parsley, minced
1/2 c freshly grated Parmigiano-Reggiano (aged 24 months is best)

Directions
Bring a large pot of lightly salted water to boil over high heat. Meanwhile, heat the oil & butter together in a large saucepan over medium heat until butter is melted. Remove from heat. Add the fettuccine to the water & cook according to the package directions until cooked al dente. Drain & reserve 1/4 cup of the pasta water. Transfer the fettuccine to the saucepan with the butter mixture. Add the salt, pepper & parsley. Return the saucepan to low heat. Toss, adding enough of the pasta water to make a glossy sauce that isn't watery or gluey. Remove from heat, sprinkle with the cheese & serve immediately.

Smelia's Shrimp Dip

As always the fresher the ingredients the better!
 Serve with tostitos or celery.


Smelia's Shrimp Dip
8 oz. cream cheese, softened
2 4 oz. cans bumble bee shrimp  (looks like can of tuna,   or  use fresh shrimp)
1 c. mayo
1 c. sm. onion,  (to taste )
1 cup celery,
Mash with fork all ingredients

The Best UV Girls Recipes!

After stumbling upon a wonderful recipe book ,compiled my lovely friend and sorority sister Meg, while cleaning out my e-mail I was thrilled to find some of my favorite recipes from my friends in college. Here they are :)

Broccoli Cornbread
Original Chef: Anne Whitaker

( this stuff is soo good we refered to it as crack and we would make it for friend's birthday's complete with birthday candles )

Ingredients
1 c. stuffed with cooked and well-drained chopped broccoli
3 large eggs
1 stick (¼ lb.) butter, melted
1 cup Breakstone’s 2% cottage cheese
1 teaspoon salt
3 - 4 tablespoons onion, chopped
1 box Jiffy corn muffin mix

Directions
1. Preheat oven to 400 degrees F.
2. Cook broccoli according to package directions.  Pour into strainer and drain well.  Mash with a fork to remove even more liquid.
3. In a medium-sized bowl, beat eggs with a medium large whisk.  Add broccoli, onion, salt, butter, and cottage cheese.
4. Mix well with whisk.  
5. Add Jiffy mix and whisk in.  Do not over mix.  
6. Spray an 8" x 13" Pyrex dish with PAM.  Pour in cornbread mixture and spread evenly.  
Bake for 25 minutes or until lightly browned.  

Additional Information
Makes about 15 pieces when cut.
Store leftovers in tightly covered container in the refrigerator  
Microwave to reheat


Chicken Artichoke Dip
Original Chef: Dannielle Allen

Ingredients
1 cup mayonnaise (Hellmans is best)
1 cup grated parmesan cheese
1 teaspoon garlic, minced
1 can artichoke hearts (quartered or whole)
2 cups shredded chicken (2-3 chicken breasts)

Directions
1. Preheat oven to 350 degrees.  
2. Boil chicken breast until cooked through; remove from pot and allow to cool.
3. Combine mayo, parmesan and garlic in a bowl.  Chop artichoke hearts to taste and add them to mixture.  
4. Pull apart chicken into bite size pieces, do not chop, it messes with the texture.  Combine with mixture.  
5. Butter a dish and add the dip.  Bake for 40-45 min, until top is golden brown.

Additional Information
You’ll probably want to double the recipe.
Serve with tortilla chips

Spinach Lasagna

It is always hard getting my red meat loving husband to eat vegetarian dishes,  or even vegetables at that.  However this recipe for spinach lasagna always does the trick! Thanks Mom!

Spinach Lasagna

1 lb. Carton ricotta
1 egg
1 pkg.  Mozzarella +  keep ½ cup for top
1 tsp. Oregano
Dash pepper
Garlic powder
1 pkg spinach (frozen, thaw & drain) I prefer fresh bag
1 large jar Marinara
1 package lasagna (I use oven ready)

Combine first 7 ingredients.  Pour some sauce in bottom and spread on bottom of the pan.  Layer noodles, ½ cheese/spinach mixture, spread evenly across, spread sauce, add another layer of noodles, rest of mixture, sauce, another layer of noodles, sauce, mozzarella and Parmesan on top,  Pour less than 1 cup of water around the sides, seal with foil, Bake @350 1-1/2 hours, let it rest 15 minutes before cutting

Awesome Fresh Salsa Recipe!

This homemade salsa recipe makes me miss summer even more! The Fresher the ingredients the better. My Momma's recipe :)

1 - 16 oz. can tomatoes (or fresh) pulse
                                              1 Tbs. oil
                                              1 large clove garlic, minced (or jar garlic)
                                              1 small onion chopped
                                              2 T chopped fresh cilantro
                                              1 Tbs. vinegar (apple cider)
                                              1/4 lime squeezed (or juice from a bottle)
                                              1/2 tsp. cumin
                                              1/2 tsp. coriander
                                               1/3 tsp cayenne pepper
                                               1 small can minced or chopped peppers -  Mix and chill

Paula Deen's Pineapple Casserole

This is so delicious! I halved it to make a smaller one for me and the hubbs this am.

• 1 cup sugar
• 6 tablespoons all-purpose flour
• 2 cups grated sharp cheddar
• 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
• 1 cup cracker crumbs (recommended: Ritz)
• 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.