Margarita Pizza

I LOVE PIZZA!!!! Always have, always will! I love all kinds! I have always believe that I could eat pizza everyday and never tire of it...whether that true or not, I don't know...I'm really not that deep...

But one of my favorites is Margarita Pizza... While searching the internet, I realize that a lot of people make this with sauce, which is entirely new to me. I've only had it with sliced fresh tomatoes...oh, well, to each their own.

I did cheat a little bit , I usually make my own dough, but tonight I used store bought. It makes it a super fast, easy dinner when you have the dough already prepared.

Margarita Pizza

2 thinly sliced tomatoes (I used Roma tomatoes, it's what I had on hand)
2 cloves of garlic, minced
8oz fresh mozzarella sliced
fresh basil leaves
1 tsp pizza seasoning (I use King Arthur Pizza Seasoning. It is excellent in a lot of recipes, pizzas, garlic bread, etc.)
olive oil

Preheat over to 400 degrees.

Slice tomatoes and mozzarella. Mince garlic. You can break up basil into smaller pieces if you wish, I use the whole leaf.

Line a large cookie sheet with parchment paper and drizzle a small amount of olive oil and spread around. Set aside.

Put a little flour on working area and work dough into a large rectangle as best as you can. Mine always comes out more oval. :) Place on baking sheet. Dizzle a little olive oil and spread around dough. Sprinkle 1 tsp of pizza seasoning and garlic on dough.

Place tomatoes, basil and mozzarella in single layer.

Put in oven for 15 minutes. Then I turned the oven to broil and cooked for additional 2 minutes. (I love the brown bubbles it makes with the cheese.)

Another chance to win an $100 Gift Certificate of your choice!!!!

My first gift certificate giveaway went so well that I decided to do it again.  Ergo, when I reach 1000 Google Friend Followers, one person will win a $100 Gift Certificate of their choice (***As long as I can purchase it online.) You may even choose two gift certificates totaling $100...

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UPrinting Giveaway!!! WINNER!!!!!

CONGRATULATIONS!!

THE WINNER OF THE UPRINTING BROCHURES GIVEAWAY IS....

JOYFUL GRANDMA!!!!

Congratulations, Joyful Grandma and thank you for participating! I have sent you an email. 

$100 Gift Certificate Giveaway WINNER!!!!!!!

I HAVE REACHED

500 GOOGLE FRIEND CONNECT FOLLOWERS

&

WE HAVE A WINNER!!!

I am sooo excited!!!!!! I have reached 500 followers in Google Friend Connect!!!!! I want to thank everyone that became a follower of my blog...I have been itching to give this gift certificate away.

The winner was #1110 who said:

Anonymous said...

I follow you on twitter
dreaminabnme@charter.net

June 3, 2011 9:50 PM 

CONGRATULATIONS, 


DREAMINABNME!!!!

I have email you for your choice of gift certificate. If I do not hear from you by 6pm Sunday, July 24,  I will choose another winner.

Scalloped Sweet Potato Stacks...OMG! Yum!!!

I get so bored with eating the same things week after week. It discourages me from making a well balanced, healthy meal and I end up eating one or two things, cold,  in front of the open door of my refrigerator.  (ham and cheese rolls are very popular) 

I am always looking for new ways of making side dishes.  So you can imagine my excitement when I across this recipe for Scallop Sweet Potato Stacks in my April 2011 issue of Southern Living magazine (even though, I am very much a Yankee, actually, I come from a long line of Vermont rednecks). 


Oh my goodness!!! If you like sweet potatoes and do not always want to make the typical sweet potato recipes, you are going to love this! There are few ingredients and it is very simple to put together.


Scalloped Sweet Potato Stacks
Southern Living April 2011


1 1/2 lbs small sweet potatoes, peeled and thinly sliced
2 tsp chopped fresh thyme, divided
1 cup (4oz) freshly shredded mozzarella cheese, divided (Gruyere cheese can be substituted)
2/3 cup heavy cream
1 garlic clove, pressed
1/2 to 3/4 tsp salt
1/4 tsp freshly ground pepper
Garnish: fresh thyme

• 1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.) *I also put a little piece of parchment paper on the bottom of each muffin cup. 

• 2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).

• 3. Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.

• 4. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.

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Strawberry Shortcake Cookie Ice Cream Bars!! Oh, YUM!!!

Nothing says summer like Strawberry Shortcake but sometimes you want a little more something. I came across these over at  Buns In My Oven and knew they were a little more something...

These cookies are so good alone but take two and slap a big gob of ice cream in the middle and you are instantly sent to a place that can only be described as heaven!!! I have already eaten two of them and I know I am definitely not done for the day.

Strawberry Shortcake Cookies

recipe from Martha Stewart

2 cups (12 ounces) hulled and diced strawberries
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
vanilla ice cream

Preheat the oven to 375 degrees.

Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.

Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. (I forgot to add the remaining sugar and these were still amazing…more like a biscuit than a sweet cookie. It worked really well with the sweet ice cream sandwiched between two of the not-so-sweet cookies.) Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.

Use a tablespoon to drop cookie dough onto baking sheet lined with parchment.

Bake until golden brown, about 24 minutes. Cool completely on a wire rack.

If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.

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Restriction: Limited to US residents 18 years old and above only.


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This giveaway ends on July 22nd at 9am.




This giveaway is sponsored by UPrinting, no monetary compensation was given and I will receive a poster for hosting. Check outUPrinting.com to see more of their brochure printing services  and brochure printing templates .

Crab Cakes!!

Everybody loves crab cakes. Try to think of someone who does not like them, go ahead, I'll wait...Oh, okay, there may be a few people you can think of who does not like to eat them, but that's because of the calories and the amount of fat (BTW, fat = tasty). My April/May 2011 issue of Clean Eating contained a recipe for crab cakes that has less then half of the calories and fat.

I was very skeptical. I am not someone who likes to screw with things that are not broken, especially when it comes to my food. But I could feel the guilt building,  a gnawing that was creeping up my spine and ending in a pulsating throb in my head, (much like the feeling I get when it's time to go home because I've spent too much time with my Mother), that coupled with my effort to develop better eating habits took over and triumphed. So going against everything I stand for, I left the mayo in the fridge and went with the healthy choice.

I have to admit that I was pleasantly surprised...they were DELICIOUS!!!!

Crab Cakes with Honeydew-Strawberry Salsa
Clean Eating April/May 2011
Ingredients: 

1 lb crabmeat, drained and picked over for shells (or 3 cans of crab meat drained)
1 tbsp Dijon mustard
4 tbsp whole-wheat panko bread crumbs
2 tbs chopped fresh parsley
4 scallions (white and some green parts) thinly sliced
Zest 1/2 lemon
1 1/2 tsp salt-free chile or Cajun seasoning blend (Try: Mrs. Dash Extra Spicy Seasoning Blend)
1 tsp smoked paprika
1/8 sea salt
1 large egg
1 large egg white
1/4 cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tbsp safflower oil, divided
Lemon wedges for serving, optional


Salsa:

1 cup diced honeydew melon
1 cup diced strawberries
1/2 small red onion, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and chopped (about 1/4 cup)
3 tbsp chopped fresh parsley
1 1/2 tbsp fresh lemon juice
Pinch sea salt


Instructions:


1. Prepare crab cakes: In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.

2. To form patties, firmly pack crab mixture into a 1/4 cup measuring cup. Invert the crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture, making about 10 patties. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours to firm up crab cakes.

3. Meanwhile prepare salsa: In a medium bowl, combine all salsa ingredients. Stir gently to combine. May be made up to 4 hours ahead. Cover and chill; bring to room temperature before serving.

4. Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment. Add 1 tbsp oil to a large, heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4-5 minutes per side. Transfer to plate or sheet, cover with foil to keep warm and repeat with remaining 1 tbsp oil and crab cakes. Serve immediately with salsa and lemon wedges if desired.