Friday, March 25, 2011
Wednesday, March 23, 2011
Sunday, March 20, 2011
1 large fresh sweet potato
2 chorizo sausage links
½ red bell pepper, diced
½ green bell pepper, diced
black pepper, to taste
3/4 cup shredded mozzarella cheese
juice of ½ orange
32 oz refrigerated pizza dough
4 tbsp olive oil
4 tbsp flour, for dusting
1. Wash and peel sweet potato. Dice into small cubes. Place in a pot of water and boil until they are tender but not mushy, about 8 minutes. Drain.
2. Remove casings from sausage and roughly chop links.
3. In a large pan over medium heat, cook sausage, stirring occasionally. When sausage is browned, add bell peppers and cook for 3 minutes. Season with black pepper. Stir in cooked sweet potato, and cook for 2 more minutes.
4. Remove pan from heat and stir in mozzarella cheese and orange juice.
5. Preheat oven to 375 degrees. Grease 2 baking sheets with a tbsp of olive oil.
6. Dust flour onto a clean work surface. Divide dough into 8 pieces. Roll each piece into a ball and then using a rolling pin, roll out each into a 6-inch circle. Fill with sweet potato and chorizo filling. Fold dough over and seal edges with a fork. Brush the tops with a little olive oil and place on baking sheet. Bake until tops are golden brown, about 15 minutes. Makes 8 calzones.
Notes: You can use whole wheat pizza dough if you wish. For the kids, cut calzone in half and make sure it cools a bit before they enjoy. Have fun eating!
Sunday, March 13, 2011
Thursday, March 10, 2011
2 tbsp extra virgin olive oil
36 whole almonds
1 tbsp white sugar
10 oz chunk light tuna
3 tbsp mayonnaise
2 tbsp onion, finely chopped
2 garlic cloves, finely minced
2 tbsp cilantro, chopped
1/4 tsp turmeric
1/2 tsp paprika
1/4 tsp ground cumin
1 tbsp dried parsley flakes
2 tsp hot sauce
36 Ritz Roasted Vegetable Crackers
1. Preheat oven to 350 degrees.
2. In a bowl, mix honey and olive oil. Pour almonds into bowl and stir to coat. Spread almonds in a single layer on a foil-lined baking sheet. Roast until golden brown, about 10 minutes.
3. Remove from oven and sprinkle almonds with sugar. Toss and let cool.
4. In a bowl, combine tuna, mayonnaise, onion, garlic, cilantro, turmeric, paprika, cumin, parsley and hot sauce. Mix well.
5. Using a melon baller or spoon, put a scoop of tuna salad on each Ritz Cracker. Garnish with a honey-roasted almond.
Wednesday, March 2, 2011
My hubby brought home some grouper for us, so I wanted to try a different fish recipe than my regular breaded and baked, or sauteed in olive oil, lemon and herbs. I started looking through a Mississippi seafood cookbook that my sis picked up for me, and came across a recipe using fish and a Cajun cream cheese sauce. Hmmm. So I have a few tubs of Kraft Philadelphia's newest product Cooking Creme left in my fridge, sent to me from the lovely folks at Kraft. It's like pourable cream cheese, and comes in 4 varieties: Original, Garlic, Santa Fe, and Italian Cheese & Herb. It is full of flavor and is actually not too hazardous...a 1/4 cup serving of the Original contains 110 calories and 80 fat calories. Decided to use it and put my own spin on the recipe.