Tuesday, May 31, 2011

Chicken Alfredo Pizza with Spinach, Bacon, and Sundried Tomato

     This is one of my favorite pizzas I have made! It's so flavorful and different from "regular" pizza. Don't get me wrong, I love a good pepperoni and mushroom pizza on butter cheese crust. But there is just something special about this pizza.
     I saw the recipe on Cooking Creation. Basically, the only changes I made were to use bacon and my favorite beer batter pizza dough. I really thought the flavors of the dough and toppings complimented each other! We'll definitely be making this one again.

1 pizza crust
1 lb cooked chicken, shredded
6 slices bacon, chopped
2 tbsp extra-virgin olive oil
2 c fresh spinach
1 clove garlic, minced
2 tsp freshly squeezed lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 c alfredo sauce (I used the powdered mix,and froze the other half for another time)
4 pieces sun-dried tomatoes, chopped
1/2 c shredded Asiago cheese
1/4 c shredded mozzarella cheese
1/4 c Parmesan cheese
  • Preheat oven to 425*. 
  • Bake beer batter pizza dough 5-7 minutes.
  • Heat olive oil over medium-high heat in a large skillet. Add the spinach, season with salt and pepper and stir constantly until wilted down; about 1 minutes.  Add the garlic and cook for 1 minute longer. Turn the heat down to low.  Add the cooked chicken, bacon, stir in lemon juice and season with salt and pepper.  Remove from heat and set aside
  • Spread the alfredo sauce evenly over the crust.
  • Top with sun-dried tomatoes and chicken/spinach mixture.
  • Sprinkle the Asiago, mozzarella and Parmesan cheese over all.
  • Bake pizza for 12 minutes, or until golden brown and crunchy.

Monday, May 30, 2011

Menu Plan May 30-June 3

     What a weekend! We have been so busy this weekend. We had a baby sitter for Miss E, so we decided to take advantage and do all kinds of things we never get to do. We went to a movie, out to dinner with friends, turned 30, the Indy 500 Festival Parade, and the Indy 500! This was my first 500 experience, and now I'm sure it won't be my last. I had so much fun...and so much sun. The announcer said the track temp was 120*...and we were in the fifth row of turn one. If you've never been to the race, try and make it sometime.
     With all of that excitement, we didn't get around to some of the dinners we had planned for last week, so they are making a second appearance on the plan.

french toast
yogurt parfait
egg, toast, turkey bacon

Triscuit, cheese sticks

Teriyaki Chicken Stir Fry
Mustard Pork Chop Salad
Italian Chicken
Taco Salad
Brushetta Pasta

Check out OrgJunkie's Menu Plan Monday for more menu ideas from food bloggers

Saturday, May 28, 2011

Baked Mac N' Cheese w/hidden Veggies

     Everyone loves mac and cheese. It's pretty much a staple around here since we have a toddler. Even though she's fairly acceptable to most foods, besides potatoes of all things, she will always eat mac and cheese.
    This is a pretty simple baked mac and cheese with lots of flavor....but not the flavor of veggies! We fed it to our picky friend and her four year old, and no one but me knew about the veggies. Shhh!

adapted from Double Delicious
1 box whole wheat or veggie spirals (or other pasta)
2 Tbl butter
1-1/2 Tbl flour
2-1/2 c milk
1 cup shredded cheddar
1 tsp salt
1/2 cup pumpkin (or homemade pumpkin puree)
1/4 cup breadcrumbs
2 Tbl Parmesan
  • Boil pasta according to package directions. I like to cook it a little less than the box says, since it will continue to cook in the oven.
  • Preheat oven to 375*. Coat a 9x12 pan with cooking spray.
  • Heat butter in saucepan. Whisk in flour to combine. Slowly whisk in milk.  Bring to boil and cool until thickens. Add cheddar, salt, and pumpkin. Whisk until smooth. 
  • Stir cheese sauce into the pasta. 
  • Transfer to prepared baking dish. Sprinkle breadcrumbs and Parmesan cheese on top. Bake until bubbly and breadcrumbs start to brown....Maybe 20 minutes.

    Thursday, May 26, 2011

    The Best Waffles

         I got a new waffle maker! I'm so excited about it because the one we had was so terrible. It was pretty old and didn't cook evenly. J wasn't convinced that I needed a new one, but after the first batch he was glad we got it. I have tried several recipes, and I think I have finally found the greatest one in a Better Homes &Gardens Cookbook. This recipe creates a waffle that is practically perfect in every way. Just enough flavor, not too bready (is that a word?), light and fluffy, yet filling at the same time. Another plus of our waffle maker is that I can have my perfectly golden waffles, and J can have his barely cooked waffles. These taste great any way you like them! Don't be tempted to save time and use the whole egg at once. Your waffle will taste so much better if you use the directions as stated.

    1-3/4 c flour (take out 3-1/2Tbl if using whole wheat)
    1 Tbl baking powder
    1/4 tsp salt
    2 egg yolks
    1-3/4 c milk
    1/2 c canola oil (I use 3 Tbl flax seed + 7 Tbl oil)
    2 egg whites
    • Combine flour, baking powder, and salt. 
    • In another bowl, beat egg yolk slightly. Be in milk and oil. 
    • Add egg yolks mixture to flour mixture all at once. 
    • Stir until just combined, but still slightly lumpy.
    • Beat/Whisk egg whites till stiff peaks form. I do this in the Kitchen-Aid while I'm combining all the other stuff. 
    • Gently fold beaten egg whites into batter, leaving a few fluffs of egg white. Do not over mix.
    • Pour onto waffle iron according to your manufacturers directions. For me, it's 1/2 cup and this recipe makes 9 waffles.
    Check out some of my other waffle recipes....
    Banana Bread Waffles with Cinnamon Butter
    Oatmeal Waffles
    Plain Waffles
    Healthier Waffles? with Strawberry Syrup

    This is linked up to
    Sweet Tooth Friday
    Sweets for Saturday

    Wednesday, May 25, 2011

    Potato Rounds

         Sometimes I just don't have time to wait for a baked potato, so I make this quick snack or side. It tastes similar to baked potatoes, but only takes about 5 minutes to make. You can top with whatever seasonings you prefer. This time around, I just sprinkled on a little salt.
        The second method, is for "baked" potatoes made in the microwave. 

    1 potato
    salt (or other seasonings)
    • Thinly slice the potato and place on a microwave safe plate. I like to cover the plate with parchment paper, but you could spray it with oil.
    • Sprinkle with salt. 
    • Cook 4-5 minutes or until potato is tender. Sometimes, I like to cook until the potato is crispy almost like a chip.
    1 potato
    • Cut the potato lengthwise, but don't go all the way through the back. Then make several slices across the width. It will look a little like the threads on a football.
    • Place on a microwave safe plate, and cook 3-4 minutes until potato is tender. Do not over cook...unless you like dry potatoes.
    • Top with salt, pepper, cheese, etc.

    Special Note

    For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
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