Wednesday, October 15, 2014

Chicken Spinach & Artichoke Pizza

If you like spinach and artichoke dip....this pizza is for you.

Linked with Weekend Potluck and Foodie Friday.

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Chicken Spinach & Artichoke Pizza

Pizza dough
1 tbsp olive oil, plus more for dough
2 1/2 cups baby spinach
Salt & Pepper
3 cloves garlic, minced
Pinch red pepper flakes, optional
2 tbsp butter
1 1/2 tbsp flour
3/4 cup milk
7.5 oz marinated artichoke hearts, drained and patted dry, chopped
4 oz mushrooms, drained and patted dry
1 cup cooked chicken, shredded
2 oz crumbled feta
1/2 cup shredded pizza cheese or mozzarella
1/4 cup parmesan cheese, grated

Heat oven to 500* My oven runs a little hot so I bake on 475*. Place pizza stone in oven to heat up.

Press 1/2 the dough from recipe above out on parchment paper until desired thickness (I like mine on the thin side). Drizzle with olive oil and pinch of salt and pepper.

Heat 1 tbsp of oil in a medium skillet. Add spinach, pinch of salt and pepper; saute until it starts to soften. Add garlic and pepper flakes if using; cook 1-2 minutes more. Place in a bowl and set aside.

To the same skillet melt butter; whisk in flour and cook 1-2 minutes. Slowly whisk in milk and a pinch of salt and pepper. Mixture will be thick. Stir in spinach.

Spread mixture out across dough. Add artichoke, mushrooms, chicken, feta and pizza cheese. Grate parmesan cheese over the top. Slide pizza onto a cutting board and transfer to pizza stone along with parchment paper. Bake for 12-15 minutes.

Tuesday, October 7, 2014

Maple Coconut & Fruit Granola

Homemade granola is the best!

It's healthy, crunchy and a little sweet. In other words...the perfect snack.

Eat it with a banana (I actually use the banana), in yogurt, on ice cream or by the handful.

Best of only takes minutes to throw together.

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Maple Coconut & Fruit Granola

2 cups old-fashioned oats
1/2 cup wheat germ
1/4 tsp salt
1/4 cup sliced almonds
1/4 cup coconut
1/4 cup dried pineapple, chopped
1/4 cup dried mixed berries
1/4 cup maple syrup
3 tbsp vegetable or canola oil
2 tbsp warm water
1 tsp vanilla

Heat oven to 275*. Spray 13 x 9 inch pan with cooking spray.

Mix oats, wheat germ, salt, almonds and coconut in a medium bowl.

In a small saucepan over medium, heat syrup, oil, water and vanilla to a simmer. Drizzle over oat mixture and stir to combine. Pour mixture into prepared pan and working a handful at a time, squeeze cereal to form small clumps. Bake for 25 minutes. Stir in dried fruit and continue to bake until golden brown, 15-20 minutes. Let cool. Can be stored in an airtight container for 1 month.

Very slightly adapted from Pan Anderson's cookbook....which is awesome by the way. You can find it here.

Wednesday, September 24, 2014

Creamy Artichoke Sauce with Tortelloni

My new favorite dish! (as of today ;)

Super simple and fast, but tastes like it took hours.

I bet this didn't take me more than 15 minutes or so to get on the table.

It was AWESOME! 

My hubby told me it was the best sauce I have ever put over tortelloni. 
That's pretty much a big deal, because I've made it a lot.

Definitely should try. I think you'll love it.

Linked with Weekend Potluck and Foodie Friday.

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Creamy Artichoke Sauce with Tortelloni

20 oz. Spinach & Ricotta Tortelloni, (like Buitoni)
1 tbsp olive oil
1 onion, chopped
3-4 cloves of garlic, minced
Salt and pepper
Pinch of red pepper flakes
2 tbsp basil pesto
7.5 oz marinated artichoke hearts, drained & chopped (reserve liquid)
2/3 cup cherry tomatoes, halved
1/3 cup sundried tomatoes, chopped
1/3 cup heavy cream
1/4-1/3 cup water
2 tbsp fresh parsley, chopped
Fresh grated Parmesan for garnish.

Bring a large pot of salted water to boil for tortelloni. I would wait to drop until sauce is almost done.

Heat olive oil over med. heat in a skillet. Saute onions with a pinch of salt and pepper until they start to soften. Stir in garlic and red pepper flakes. Saute for a couple minutes more then stir in pesto and artichoke hearts. Stir in 1/4 cup of the reserved liquid from artichokes, cherry tomatoes, sundried tomatoes, cream and water. Cook stirring often until thickened, apprx. 4-5 minutes. You can add more water for a looser sauce. Check for seasoning adding salt/pepper if desired. Stir in parsley and serve over tortelloni with some fresh grated parmesan.