Ham, Gruyere, and Shallot Pizza

I received an email last week from one of my favorite magazine, Real Simple, which was titled "The Best Pizza Ever".  So once I pulled it up and realized I had all of the ingredients I decided to give it a try.  It was truly decadent and marvelous, rich and nutty, my whole family loved it.  It was a good change from the regular veggie pizza.  I highly recommend trying it out for yourself :)

Ham, Gruyere, and Shallot Pizza


1 lb pizza dough
2 Tbsp Olive Oil
3 Shallots, cut into thin rings
12 sprigs fresh Thyme
kosher salt 
pepper
8-10 paper thin slices of Ham (we used Boars Head Tavern ham)
1/2 cup grated Gruyere cheese

1. Heat oven to 400 degrees
2. Form dough into pizza and brush with 1 Tbsp olive oil
3. bake 15-20 minutes until puffed and golden
4. Meanwhile in a seperate bowl combine thyme, olive oil, shallots, salt and pepper
5. Top pizza with ham, shallot mixture and cheese
6. Bake until crust is crisp and cheese is melted, another 12-15 minutes.

Italian Pasta Salad

I love, love, love cold pasta salad on a hot day.  Not the kind of pasta salad that is smothered in a mayonnaise sauce, but the kind that is light and flavorful.  I have experimented with different veggies, cheeses and meats and finally came up with a combination that my family loves.  I can tell you that when I make it, I make a lot!  Now between my husband and I, it does not last long.  I admit I have been known to sneak in the kitchen at night and take a few bites directly out of the container, in the dark :) and then again for breakfast.  I hope you try this recipe and enjoy it as much as we do.

Italian Pasta Salad


1 lb. Gemelli pasta
1 green bell pepper, sliced thin
1/4 cup Red Wine Vinegar ( more if needed to taste)
2 Tbsp Olive Oil
2 Tbsp Johnny's seasoning salt
12 ounces Sopressata , sliced thick and then cut into bite size pieces
1 container fresh Mozzarella drained and cut into bite size pieces

1. Boil pasta until cooked, drain and set in large mixing bowl in fridge until cool.
2. Slice bell pepper paper thin and cut into bite size strips Add to cooled pasta
3. Add fresh mozzarella and sopressata to pasta and toss to combine.
4. Add Olive Oil and about 1/4 cup (give or take) Red Wine vinegar and Johnny's seasoning salt.
5. Toss to combine and taste to see if seasoning is right for you. 

*Sometimes I like to add a bit more vinegar and seasoning salt.   
**If you can't find Johnny's seasoning salt, use whatever herbs/seasoning you like.

Turkey Sausage Lasagna

I got this recipe from my Barefoot Contessa Family Style cookbook about 4 years ago.  The first time I made this lasagna it was so good that I swore I would never make a plain old ground beef lasagna again.  And honestly, I haven't.  This will definitely feed a crowd and is a perfect dish for a potluck dinner party.
Try it, I have a feeling you will enjoy it thoroughly :)

Turkey Sausage Lasagna


2 Tbsp Olive Oil
1 yellow Onion, chopped
2 garlic cloves, minced
1 pkg sweet Turkey Italian Sausage, remove casings
1 28 oz. can crushed Tomatoes in puree
1 6oz. can Tomato Paste
 1/4 cup chopped Parsley
1/2 cup Basil leaves, chopped
1 pkg Lasagna noodles
15 ounces Ricotta cheese
3-4 ounces creamy Goat cheese
1 cup Parmesan, grated
1 extra large Egg
1 lb. Mozzarella, sliced thin

1. Pre heat oven to 400 degrees
2. Heat olive oil in skillet and cook onions for 5 minutes until translucent
3. Add garlic and cook for 1 minute more
4. Add sausage and cook over medium heat breaking it up into pieces until it is no longer pink.
5. Add tomatoes, tomato paste and 2 Tbsp of the parsley, basil and salt and pepper .
6. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened.
7. Meanwhile, Fill large bowl of pan with hot tap water, add noodles and let them sit in the water for 20 minutes (until softened) then drain.
8. In a separate bowl, combine ricotta, goat cheese, parmesan, egg and remaining parsley and a dash of salt and pepper and set aside.
9. To build lasagna, ladle some of the sauce onto 9x12x2 inch rectangular baking dish and spread evenly over the bottom
10. Then add layers as follows: half pasta, half mozzarella, half ricotta mixture and 1/3 sauce.
11. Repeat until assembled and cook for 30-45 minutes, until brown and bubbly.

Chicken Diane

I finally found a gourmet meal recipe that does not involve a lot of time and ingredients.  It was super yummy!  It does call for some alcohol, brandy to be exact, and luckily you can go to your local liquor store and buy one of those mini bottles for around $1.25. While I did not eat it (not on my diet), my boys did.  They ate the whole thing and went back for more.  This recipe is perfect for 2 people, but if you want to make more, just double it.  Trust me, it will be well worth it!

Chicken Diane


1 Tbsp Olive Oil
2 chicken breasts, boneless, skinless and seasoned with salt and pepper.
1 Tbsp butter
1 Tbsp minced shallots
1 tsp minced garlic
3 Tbsp brandy
2 tsp Dijon Mustard
2 tsp worcestershire sauce
1/4 cup half & half
1 Tbsp fresh parsley, minced

1. Heat oil in pan, add chicken and cook 6 minutes; flip, cover and cook 6 minutes more.
2. Remove chicken from pan to a small plate and tent with foil.
3. Melt butter in same pan and stir in shallots and garlic, cooking for 1 minute
4. Take pan off heat and add brandy to deglaze pan, scraping all of the browned bits off the bottom.
5. Return skillet to heat and boil brandy for 30 seconds
6. Whisk in Dijon and Worcestershire for 20 seconds
7. Take pan off heat and whisk in half & half and parsley
8. Return skillet to heat to slightly thicken sauce and season with salt and pepper
9. Return chicken to skillet and turn to coat in sauce
10. Remove chicken to a plate and top with sauce (I served it on top of whole wheat pasta)

Shrimp Fajitas, Guacamole and Vegetable tostada's

Since I am not a fan of any Mexican restaurants in our area, I have decided to make our own Cinco De Mayo feast today.  Reid has been helping me prep, or as he likes to tell me, "we can be a team mom" so here goes our recipes.  One thing to keep in mind, when buying refried beans always get the vegetarian kind.  They are the only ones with NO LARD, which is a must in my book. You can also use some cumin, smoked paprika or chili powder for seasoning, really it's just about what flavors you like.
 Also, try and grow your own herbs/tomatoes.  I will tell you that I will never buy herbs in a grocery store again!  There is nothing like fresh cilantro out of the garden, the taste is so much earthier...I love it!  Our tomatoes are still green, so maybe in another month they will be ready for picking.  I grow all of our herbs and tomatoes/peppers in large pots, you really don't need to plant them in your yard if you can not find enough space ( as was my problem).

Guacamole
3 ripe Avocado's
1 ripe tomato
1/4 white onion
kosher salt
1/4 lime
fresh cilantro (torn in pieces)

All I do here is pit the avocado's, scoop out the flesh and mash with a fork until smooth.
Add diced tomatoes and white onion and season to taste with salt, cilantro and a a squeeze of lime.
It doesn't get any easier than this!

Vegetable Tostada's


1 can Vegetarian refried beans
1 pkg tostada shells
1 1/2 white onion sliced thin
1/2  green bell pepper sliced thin
1/2 pkg mushrooms sliced thin
1/2 cup shredded monterey jack cheese
fresh cilantro (torn in pieces)

1. Bake tostada shells according to pkg.
2. Saute onions, bell pepper and mushrooms until tender, 5-6 min. You can add some cumin, chili powder, or smoked paprika with some kosher salt to add some mexican flavors.
3. Layer the tostadas with beans, onions, peppers, mushrooms and cheese
4. Put back in oven until cheese melts
5. Top with pico de gallo and guacamole and cilantro.

Shrimp Fajitas  (makes 6 fajitas)

1 lb shrimp

1 tbsp olive oil

6 flour tortillas

1/2 white onion sliced thin

1/2  green bell pepper sliced thin

1/2 pkg mushrooms sliced thin

kosher salt

pepper

fresh cilantro (torn in pieces)

1. Peel shrimp and toss with olive oil, pepper and kosher salt. Or you can use some cumin and smoked paprika.
2. Roast shrimp in oven for 6 min. at 400 degrees
3. Let shrimp cool and saute all vegetables until tender, 5-6 min.
4. Heat up tortillas in a non stick skillet over low heat.
5. Assemble tortillas as you like them and top with pico de gallo, cilantro and guacamole.