/tagged/food/page/2

foodfuckery:

Cheesy Skillet Pasta

Recipe

Cheesy Skillet Pasta
Serves: 8
 
Ingredients
  • 1 lb pasta such as casarecce
  • 1½ – 2 Tablespoon olive oil
  • ½ small onion, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh basil, finely chopped
  • 16 oz tomato puree
  • 1 clove garlic, minced
  • 8 oz mozzarella cheese, freshly shredded

Instructions
  1. In a large sauce pan, boil water and cook pasta until al dente according to package directions. Set aside
  2. Meanwhile ,in a oven proof skillet ( I used my Lodge cast iron), heat oil over medium heat. Add onion. Saute onion about 5-6 minutes or until translucent. Add salt, pepper, basil and tomato puree. Cook until heated through stirring occasionally.
  3. Heat oven to broil.
  4. Add garlic to tomato puree mixture, cook 2 minutes longer. Remove from heat. Stir in pasta.
  5. Sprinkle cheese on top. Place under broiler for 5-10 minutes. This will depend on your broiler and how dark you want your cheese..
  6. Remove from oven. Serve immediately with delicious garlic bread and a salad.

(via fuckyeahyummyyfoods)

foodfuckery:

naan pizzas

Recipe

Ingredients
Naan
Cheese
Basil
Toppings of Choice (pesto, tomatoes, Parmesan, bacon, whatever your heart desires) 
Olive Oil






Preheat your broiler.
Heat a glug of olive oil in a frying pan.
Assemble all of your toppings (cheese + everything else) onto the naan.
Grill the pizza in the frying pan over medium-high heat for 5 min
Transfer pizza to the oven and broil until cheese is melty.
Enjoy!

foodfuckery:

Recipe

INGREDIENTS

  • 1 pound ziti, cooked according to package directions
  • 6 slices of bacon
  • 8-10 ounces of fresh mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1-2 cups fresh spinach
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon black pepper

DIRECTIONS

  1. Cook pasta according to package directions.
  2. Cook 6 slices of bacon until crisp (I like to bake my bacon – instructions here)
  3. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside.
  4. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently.
  5. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish.
  6. Adjust salt and pepper to taste.

I cannot wait to make this!

Mac ‘n Cheese Balls






Ingredients
8 Pillsbury Grands Homestyle Original Biscuits
1 cup shredded mozzarella cheese
1 cup prepared mac ‘n cheese
2 tsp Italian seasoned bread crumbs
Black pepper
1 egg white, beaten
Grated Parmesan cheese
Instructions
Flatten biscuits.
Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
Bake at 350°F for about 30 minutes or until golden brown.

Mac ‘n Cheese Balls

Ingredients

  • 8 Pillsbury Grands Homestyle Original Biscuits
  • 1 cup shredded mozzarella cheese
  • 1 cup prepared mac ‘n cheese
  • 2 tsp Italian seasoned bread crumbs
  • Black pepper
  • 1 egg white, beaten
  • Grated Parmesan cheese

Instructions

  1. Flatten biscuits.
  2. Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
  3. Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
  4. Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
  5. Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
  6. Bake at 350°F for about 30 minutes or until golden brown.
Banana Almond Muffins Ingredients: 4 very ripe bananas 1 egg, beaten 1 1/2 tbsp of greek yogurt 1/4 cup melted butter 1 tbsp whiskey (optional) 1 tsp vanilla extract 3/4 cup of light brown sugar, lightly packed 1 tsp baking soda 1 tsp salt 3/4 cup all-purpose flour 3/4 cup almond meal 1/4 cup almond slivers (optional) Directions: 1. Preheat oven to 350 degrees and prepare the muffin pan. 2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

Banana Almond Muffins 

Ingredients: 
4 very ripe bananas 
1 egg, beaten 
1 1/2 tbsp of greek yogurt 
1/4 cup melted butter 
1 tbsp whiskey (optional) 
1 tsp vanilla extract 
3/4 cup of light brown sugar, lightly packed 
1 tsp baking soda 
1 tsp salt 
3/4 cup all-purpose flour 
3/4 cup almond meal 
1/4 cup almond slivers (optional) 

Directions: 
1. Preheat oven to 350 degrees and prepare the muffin pan. 
2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 
3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 
4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 
5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 
6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 
7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

f0o0od:

Chocolate-Banana Roulade 

For batter:6 eggs6 tablespoons granulated sugar3 tablespoons cocoa powder1/2 teaspoon baking sodaFor filling:200 ml milk2 tablespoons flour250 g butter, room temperature1 egg1 sachet (8 g) vanilla sugar2 tablespoons cocoa powder4 tablespoons powdered sugar2 bananas (long and straight)neutral oil to grease baking traycocoa powder for dustingPreheat oven to 180°C.Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.Separate the yolks from the whites, beat the egg whites till stiff peaks form.Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.Place in the refrigerator for couple of hours before cutting and serving.12 servings

f0o0od:

Chocolate-Banana Roulade 

For batter:
6 eggs
6 tablespoons granulated sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda

For filling:
200 ml milk
2 tablespoons flour
250 g butter, room temperature
1 egg
1 sachet (8 g) vanilla sugar
2 tablespoons cocoa powder
4 tablespoons powdered sugar
2 bananas (long and straight)

neutral oil to grease baking tray
cocoa powder for dusting


Preheat oven to 180°C.
Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.
Separate the yolks from the whites, beat the egg whites till stiff peaks form.
Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.

Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)
Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.
Place in the refrigerator for couple of hours before cutting and serving.

12 servings

f0o0od:

Mozzarella Pesto Panini

2 pieces rustic country bread
2 slices of fresh mozzarella, sliced thin
2 tablespoons fresh pesto
1 teaspoon butter.
Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

f0o0od:

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

f0o0od:

Herbed Goat Cheese Bites

MAKES 10-12 BITES
Adapted from Tyler’s Ulimate
1 baguette, sliced ~1/2″ thick
1 log of good goat cheese
1 small jar of whole sun-dried tomatoes, packed in olive oil
small handful Italian parsley
small handful basil leaves
small handful mint leaves
salt & pepper
Preheat the oven to 350 degrees.
Brush the slices of baguette with a little olive oil from the jar of sun-dried tomatoes. Press the slices into a muffin tin (so that they bake in a rounded shape, like a spoon) and let toast 6-8 minutes, or until golden brown.
While the toasts cool, combine the herbs on a cutting board and chop together.
Roll the goat cheese log in the herbs. Then, slice the log into ~1/4 rounds (if the cheese sticks, try wetting your knife slightly and slicing straight through the log).
Top each toast with a slice of the goat cheese and a sun-dried tomato.

f0o0od:

Herbed Goat Cheese Bites

MAKES 10-12 BITES

Adapted from Tyler’s Ulimate

  • 1 baguette, sliced ~1/2″ thick
  • 1 log of good goat cheese
  • 1 small jar of whole sun-dried tomatoes, packed in olive oil
  • small handful Italian parsley
  • small handful basil leaves
  • small handful mint leaves
  • salt & pepper
  1. Preheat the oven to 350 degrees.
  2. Brush the slices of baguette with a little olive oil from the jar of sun-dried tomatoes. Press the slices into a muffin tin (so that they bake in a rounded shape, like a spoon) and let toast 6-8 minutes, or until golden brown.
  3. While the toasts cool, combine the herbs on a cutting board and chop together.
  4. Roll the goat cheese log in the herbs. Then, slice the log into ~1/4 rounds (if the cheese sticks, try wetting your knife slightly and slicing straight through the log).
  5. Top each toast with a slice of the goat cheese and a sun-dried tomato.
Roasted garlic, avocado tomato chicken melt
Ingredients:
4 in. sandwich roll cut in halfroasted garlic spread(found in deli section of grocery store)1/2 a mashed avocadoleftover rotisserie chicken4 slices of tomato2 slices Colby- jack cheesesalt and pepperhot saucecilantro

Directions:Step 1:  Heat oven to broil.Step 2: Spread a generous amount of garlic spread on each half of the bread, if you can’t find garlic spread use pesto if you like.  Put the garlic side up on a sheet pan and pop in the oven for 2 minutes to lightly toast.Step 3: Take bread out of the oven and spread the mashed avocado on each side then pile pieces of chicken on. Top with tomato and cheese, salt and pepper and put back under the broiler until the cheese it melt the way you like it about 2 minutes.Step 4: Take the open face sandwich out of the oven and garnish with hot sauce and sprigs of cilantro or even chopped green onion and enjoy.

Roasted garlic, avocado tomato chicken melt

Ingredients:

4 in. sandwich roll cut in half
roasted garlic spread(found in deli section of grocery store)
1/2 a mashed avocado
leftover rotisserie chicken
4 slices of tomato
2 slices Colby- jack cheese
salt and pepper
hot sauce
cilantro

Directions:
Step 1:  Heat oven to broil.
Step 2: Spread a generous amount of garlic spread on each half of the bread, if you can’t find garlic spread use pesto if you like.  Put the garlic side up on a sheet pan and pop in the oven for 2 minutes to lightly toast.
Step 3: Take bread out of the oven and spread the mashed avocado on each side then pile pieces of chicken on. Top with tomato and cheese, salt and pepper and put back under the broiler until the cheese it melt the way you like it about 2 minutes.
Step 4: Take the open face sandwich out of the oven and garnish with hot sauce and sprigs of cilantro or even chopped green onion and enjoy.

(via foodfuckery)

Guacamole Grilled Cheese
ingredients:

To make the guacamole:2 ripe avocados1/2 small onion, minced1 clove garlic, minced1 small jalapeño, stems and seeds removed, minced2 tablespoons cilantro leaves, finely chopped1 tablespoon of fresh lime juice1/2 teaspoon coarse saltA dash of freshly grated black pepper1 Roma tomato, chopped
4 slices crusty white bread4 slices Cheddar cheeseButter, for buttering bread

directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.
2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

Guacamole Grilled Cheese

ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

Grilled Caprese Salad Pizza

Ingredients:
1 store- bought pizza dough sheet, or homemade pizza dough
2 tomatoes, sliced thick or 1 cup cherry tomatoes, cut into quarters
1/2 pound cheese mozzarella, drained, and sliced thick (or mozzarella bites)
12 fresh basil leaves
extra virgin olive oil
pinch of salt


Directions:
Heat a grill pan to medium-high. Brush with 1 tablespoon oil
Roll pizza dough, and cut with a round cutter (or stretch to four ovals, or your preferred shape)
Transfer dough to preheated grill pan. Cook on one side 2 to 3 minutes
Turn the pizza using tongs, and bake on the other side for another 2 to 3 minutes
Transfer to a serving plate, and top with tomato and mozzarella. Arrange a few basil leaves on each pizza.
Drizzle olive oil over the top of the salad, and sprinkle a pinch of salt. Serve inmediately
Alternatively, you may cook the salad on the grill pan, inside two pizza pieces, until cheese begins to melt

Preparation: 10 min
Cooking time: 5 min
Yield:4 mini pizzas

Grilled Caprese Salad Pizza

Ingredients:

  • 1 store- bought pizza dough sheet, or homemade pizza dough
  • 2 tomatoes, sliced thick or 1 cup cherry tomatoes, cut into quarters
  • 1/2 pound cheese mozzarella, drained, and sliced thick (or mozzarella bites)
  • 12 fresh basil leaves
  • extra virgin olive oil
  • pinch of salt

Directions:

  1. Heat a grill pan to medium-high. Brush with 1 tablespoon oil
  2. Roll pizza dough, and cut with a round cutter (or stretch to four ovals, or your preferred shape)
  3. Transfer dough to preheated grill pan. Cook on one side 2 to 3 minutes
  4. Turn the pizza using tongs, and bake on the other side for another 2 to 3 minutes
  5. Transfer to a serving plate, and top with tomato and mozzarella. Arrange a few basil leaves on each pizza.
  6. Drizzle olive oil over the top of the salad, and sprinkle a pinch of salt. Serve inmediately
  7. Alternatively, you may cook the salad on the grill pan, inside two pizza pieces, until cheese begins to melt

Preparation: 10 min

Cooking time: 5 min

Yield:4 mini pizzas

(Source: f0o0od)

Chocolate Cheesecake Waffle Pie
Ingredients:Waffle6 oz semi-sweet chocolate chips (melted)8 oz cream cheese (softened)1/2 cup sugar2 eggstsp vanilla extract1/4 cup watertbsp coffee grindspinch salt1/2 box yellow cake mix (or 1/2 your fave YC mix recipe)Oreo Pie CrustWhipped Chocolate Icing2 handfuls semi-sweet chocolate chips (1/2 chopped)2 cups heavy whipping cream1 cup confectioners sugartbsp unsweetened cocoa powder




Directions:Mix sugar and cream cheese until smooth and creamy 
Add eggs one at a time
mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
Slowly add in cake mix until mixed well
Add melted chocolate until mixed well
Spray the waffle iron
Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
Spread icing around sides, fill in the gap with more icing, and add a little on top
Let set in the fridge for at least 30 minutes before serving

Chocolate Cheesecake Waffle Pie

Ingredients:

Waffle

6 oz semi-sweet chocolate chips (melted)
8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
tsp vanilla extract
1/4 cup water
tbsp coffee grinds
pinch salt
1/2 box yellow cake mix 
(or 1/2 your fave YC mix recipe)

Oreo Pie Crust

Whipped Chocolate Icing

2 handfuls semi-sweet chocolate chips 
(1/2 chopped)
2 cups heavy whipping cream
1 cup confectioners sugar
tbsp unsweetened cocoa powder
Directions:
  1. Mix sugar and cream cheese until smooth and creamy 
  2. Add eggs one at a time
  3. mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
  4. Slowly add in cake mix until mixed well
  5. Add melted chocolate until mixed well
  6. Spray the waffle iron
  7. Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
  8. Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
  9. Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
  10. Spread icing around sides, fill in the gap with more icing, and add a little on top
  11. Let set in the fridge for at least 30 minutes before serving
Cheesy Mexican Corn Dip
Ingredients:
2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
2 Tablespoons chipotle peppers in adobo sauce, minced
1 (4 ounce) can diced green chilies
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1 1/2 cups fresh or frozen corn kernels
1 small tomato, seeded and diced
2 Tablespoons cilantro, chopped
1 green green onion, chopped (optional)
Directions:Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish. In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn. Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips. 

Cheesy Mexican Corn Dip

Ingredients:

  • 2 cups shredded mild cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Tablespoons chipotle peppers in adobo sauce, minced
  • 1 (4 ounce) can diced green chilies
  • 1/2 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 small tomato, seeded and diced
  • 2 Tablespoons cilantro, chopped
  • 1 green green onion, chopped (optional)

Directions:
Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish. 

In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn. 


Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.


Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips. 

(via foodfuckery)

Roasted Pepper Pesto Pasta
Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese
Difficulty: Easy
Makes: 6 to 8 servings
Total Time: 30 mins
Hands-On Time: 15 mins
Ingredients
1 pound whole wheat spaghetti
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 yellow onion, halved and thinly sliced
1/4 cup tomato paste
8 roasted red peppers (or 1 (16 oz) jar), finely chopped
2 teaspoons sugar
2 tablespoons fresh thyme leaves
3/4 teaspoon red pepper flakes
1 teaspoon kosher salt
2/3 cup toasted and finely chopped walnuts
6 ounces fresh goat cheese (chevre), crumbled
Instructions
Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook according to package directions. Reserve 1 1/2 cups of the pasta water then drain the pasta.
Meanwhile, heat 2 tablespoons of the oil in a large saucepan over medium-high heat. When it shimmers, add onion and cook until softened about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato paste, roasted peppers, and sugar (more as needed to balance the tomatoes sourness), and cook until just thickened. Remove the pan from heat and transfer half to a blender and process until very smooth, at least 2 minutes.
Wipe out the pan then return it to the stove over medium low heat, add the remaining olive oil and heat until it is shimmering. Add the thyme and red pepper flakes and cook until fragrant. Add the pasta, puree, and salt to the pan and stir to combine. Add 1 cup of the pasta water and cook over medium-low until sauce just clings to the noodle (add more pasta water as desired to thin the sauce). To serve, plate and top each serving with walnuts and a crumble of goat cheese.

Roasted Pepper Pesto Pasta

Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese

  • Difficulty: Easy
  • Makes: 6 to 8 servings
  • Total Time: 30 mins
  • Hands-On Time: 15 mins

Ingredients

  • 1 pound whole wheat spaghetti
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 yellow onion, halved and thinly sliced
  • 1/4 cup tomato paste
  • 8 roasted red peppers (or 1 (16 oz) jar), finely chopped
  • 2 teaspoons sugar
  • 2 tablespoons fresh thyme leaves
  • 3/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 2/3 cup toasted and finely chopped walnuts
  • 6 ounces fresh goat cheese (chevre), crumbled

Instructions

Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook according to package directions. Reserve 1 1/2 cups of the pasta water then drain the pasta.

Meanwhile, heat 2 tablespoons of the oil in a large saucepan over medium-high heat. When it shimmers, add onion and cook until softened about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato paste, roasted peppers, and sugar (more as needed to balance the tomatoes sourness), and cook until just thickened. Remove the pan from heat and transfer half to a blender and process until very smooth, at least 2 minutes.

Wipe out the pan then return it to the stove over medium low heat, add the remaining olive oil and heat until it is shimmering. Add the thyme and red pepper flakes and cook until fragrant. Add the pasta, puree, and salt to the pan and stir to combine. Add 1 cup of the pasta water and cook over medium-low until sauce just clings to the noodle (add more pasta water as desired to thin the sauce). To serve, plate and top each serving with walnuts and a crumble of goat cheese.

Kale, Red Onion, and Pistachio Pizza
Makes one pizza
Notes: We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes.
Start out by watching our Easy Homemade Pizza Dough Video
What You Need1 pizza doughAbout 1/2 cup crushed San Marzano tomatoes3 garlic clovesA few handfuls Italian blend cheese, shredded (we used a blend of mozzarella, provolone, and parmesan)6 to 8 leaves kale1/2 red onionHandful pistachiosKosher saltOlive oil
What To Do
1  Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance. Place your pizza stone in the oven and preheat to 500°F.
2  Prepare the toppings: Dice the garlic. Finely slice the red onion. Wash the kale leaves, remove the stems, and roughly chop the leaves. In a small skillet, heat a few drizzles of olive oil – add the kale, and saute, stirring, for several minutes until the kale is wilted. If the pistachios are not crushed or chopped, do so (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item).
3  When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
4  Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough, then add diced garlic on top. Sprinkle on as much cheese as you like. Top withkale, red onion.and pistachios. Sprinkle with a bit of kosher salt.
5  Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.

Kale, Red Onion, and Pistachio Pizza

Makes one pizza

Notes: We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes.

Start out by watching our Easy Homemade Pizza Dough Video

What You Need
pizza dough
About 1/2 cup crushed San Marzano tomatoes
3 garlic cloves
A few handfuls Italian blend cheese, shredded (we used a blend of mozzarella, provolone, and parmesan)
6 to 8 leaves kale
1/2 red onion
Handful pistachios
Kosher salt
Olive oil

What To Do

1  Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance. Place your pizza stone in the oven and preheat to 500°F.

2  Prepare the toppings: Dice the garlic. Finely slice the red onion. Wash the kale leaves, remove the stems, and roughly chop the leaves. In a small skillet, heat a few drizzles of olive oil – add the kale, and saute, stirring, for several minutes until the kale is wilted. If the pistachios are not crushed or chopped, do so (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item).

3  When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.

4  Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough, then add diced garlic on top. Sprinkle on as much cheese as you like. Top withkalered onion.and pistachios. Sprinkle with a bit of kosher salt.

5  Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.

foodfuckery:

Cheesy Skillet Pasta

Recipe

Cheesy Skillet Pasta
Serves: 8
 
Ingredients
  • 1 lb pasta such as casarecce
  • 1½ – 2 Tablespoon olive oil
  • ½ small onion, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh basil, finely chopped
  • 16 oz tomato puree
  • 1 clove garlic, minced
  • 8 oz mozzarella cheese, freshly shredded

Instructions
  1. In a large sauce pan, boil water and cook pasta until al dente according to package directions. Set aside
  2. Meanwhile ,in a oven proof skillet ( I used my Lodge cast iron), heat oil over medium heat. Add onion. Saute onion about 5-6 minutes or until translucent. Add salt, pepper, basil and tomato puree. Cook until heated through stirring occasionally.
  3. Heat oven to broil.
  4. Add garlic to tomato puree mixture, cook 2 minutes longer. Remove from heat. Stir in pasta.
  5. Sprinkle cheese on top. Place under broiler for 5-10 minutes. This will depend on your broiler and how dark you want your cheese..
  6. Remove from oven. Serve immediately with delicious garlic bread and a salad.

(via fuckyeahyummyyfoods)

foodfuckery:

naan pizzas

Recipe

Ingredients
Naan
Cheese
Basil
Toppings of Choice (pesto, tomatoes, Parmesan, bacon, whatever your heart desires) 
Olive Oil






Preheat your broiler.
Heat a glug of olive oil in a frying pan.
Assemble all of your toppings (cheese + everything else) onto the naan.
Grill the pizza in the frying pan over medium-high heat for 5 min
Transfer pizza to the oven and broil until cheese is melty.
Enjoy!

foodfuckery:

Recipe

INGREDIENTS

  • 1 pound ziti, cooked according to package directions
  • 6 slices of bacon
  • 8-10 ounces of fresh mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1-2 cups fresh spinach
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon black pepper

DIRECTIONS

  1. Cook pasta according to package directions.
  2. Cook 6 slices of bacon until crisp (I like to bake my bacon – instructions here)
  3. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside.
  4. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently.
  5. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish.
  6. Adjust salt and pepper to taste.

I cannot wait to make this!

Mac ‘n Cheese Balls






Ingredients
8 Pillsbury Grands Homestyle Original Biscuits
1 cup shredded mozzarella cheese
1 cup prepared mac ‘n cheese
2 tsp Italian seasoned bread crumbs
Black pepper
1 egg white, beaten
Grated Parmesan cheese
Instructions
Flatten biscuits.
Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
Bake at 350°F for about 30 minutes or until golden brown.

Mac ‘n Cheese Balls

Ingredients

  • 8 Pillsbury Grands Homestyle Original Biscuits
  • 1 cup shredded mozzarella cheese
  • 1 cup prepared mac ‘n cheese
  • 2 tsp Italian seasoned bread crumbs
  • Black pepper
  • 1 egg white, beaten
  • Grated Parmesan cheese

Instructions

  1. Flatten biscuits.
  2. Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
  3. Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
  4. Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
  5. Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
  6. Bake at 350°F for about 30 minutes or until golden brown.
Banana Almond Muffins Ingredients: 4 very ripe bananas 1 egg, beaten 1 1/2 tbsp of greek yogurt 1/4 cup melted butter 1 tbsp whiskey (optional) 1 tsp vanilla extract 3/4 cup of light brown sugar, lightly packed 1 tsp baking soda 1 tsp salt 3/4 cup all-purpose flour 3/4 cup almond meal 1/4 cup almond slivers (optional) Directions: 1. Preheat oven to 350 degrees and prepare the muffin pan. 2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

Banana Almond Muffins 

Ingredients: 
4 very ripe bananas 
1 egg, beaten 
1 1/2 tbsp of greek yogurt 
1/4 cup melted butter 
1 tbsp whiskey (optional) 
1 tsp vanilla extract 
3/4 cup of light brown sugar, lightly packed 
1 tsp baking soda 
1 tsp salt 
3/4 cup all-purpose flour 
3/4 cup almond meal 
1/4 cup almond slivers (optional) 

Directions: 
1. Preheat oven to 350 degrees and prepare the muffin pan. 
2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 
3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 
4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 
5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 
6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 
7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

f0o0od:

Chocolate-Banana Roulade 

For batter:6 eggs6 tablespoons granulated sugar3 tablespoons cocoa powder1/2 teaspoon baking sodaFor filling:200 ml milk2 tablespoons flour250 g butter, room temperature1 egg1 sachet (8 g) vanilla sugar2 tablespoons cocoa powder4 tablespoons powdered sugar2 bananas (long and straight)neutral oil to grease baking traycocoa powder for dustingPreheat oven to 180°C.Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.Separate the yolks from the whites, beat the egg whites till stiff peaks form.Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.Place in the refrigerator for couple of hours before cutting and serving.12 servings

f0o0od:

Chocolate-Banana Roulade 

For batter:
6 eggs
6 tablespoons granulated sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda

For filling:
200 ml milk
2 tablespoons flour
250 g butter, room temperature
1 egg
1 sachet (8 g) vanilla sugar
2 tablespoons cocoa powder
4 tablespoons powdered sugar
2 bananas (long and straight)

neutral oil to grease baking tray
cocoa powder for dusting


Preheat oven to 180°C.
Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.
Separate the yolks from the whites, beat the egg whites till stiff peaks form.
Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.

Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)
Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.
Place in the refrigerator for couple of hours before cutting and serving.

12 servings

f0o0od:

Mozzarella Pesto Panini

2 pieces rustic country bread
2 slices of fresh mozzarella, sliced thin
2 tablespoons fresh pesto
1 teaspoon butter.
Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

f0o0od:

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

f0o0od:

Herbed Goat Cheese Bites

MAKES 10-12 BITES
Adapted from Tyler’s Ulimate
1 baguette, sliced ~1/2″ thick
1 log of good goat cheese
1 small jar of whole sun-dried tomatoes, packed in olive oil
small handful Italian parsley
small handful basil leaves
small handful mint leaves
salt & pepper
Preheat the oven to 350 degrees.
Brush the slices of baguette with a little olive oil from the jar of sun-dried tomatoes. Press the slices into a muffin tin (so that they bake in a rounded shape, like a spoon) and let toast 6-8 minutes, or until golden brown.
While the toasts cool, combine the herbs on a cutting board and chop together.
Roll the goat cheese log in the herbs. Then, slice the log into ~1/4 rounds (if the cheese sticks, try wetting your knife slightly and slicing straight through the log).
Top each toast with a slice of the goat cheese and a sun-dried tomato.

f0o0od:

Herbed Goat Cheese Bites

MAKES 10-12 BITES

Adapted from Tyler’s Ulimate

  • 1 baguette, sliced ~1/2″ thick
  • 1 log of good goat cheese
  • 1 small jar of whole sun-dried tomatoes, packed in olive oil
  • small handful Italian parsley
  • small handful basil leaves
  • small handful mint leaves
  • salt & pepper
  1. Preheat the oven to 350 degrees.
  2. Brush the slices of baguette with a little olive oil from the jar of sun-dried tomatoes. Press the slices into a muffin tin (so that they bake in a rounded shape, like a spoon) and let toast 6-8 minutes, or until golden brown.
  3. While the toasts cool, combine the herbs on a cutting board and chop together.
  4. Roll the goat cheese log in the herbs. Then, slice the log into ~1/4 rounds (if the cheese sticks, try wetting your knife slightly and slicing straight through the log).
  5. Top each toast with a slice of the goat cheese and a sun-dried tomato.
Roasted garlic, avocado tomato chicken melt
Ingredients:
4 in. sandwich roll cut in halfroasted garlic spread(found in deli section of grocery store)1/2 a mashed avocadoleftover rotisserie chicken4 slices of tomato2 slices Colby- jack cheesesalt and pepperhot saucecilantro

Directions:Step 1:  Heat oven to broil.Step 2: Spread a generous amount of garlic spread on each half of the bread, if you can’t find garlic spread use pesto if you like.  Put the garlic side up on a sheet pan and pop in the oven for 2 minutes to lightly toast.Step 3: Take bread out of the oven and spread the mashed avocado on each side then pile pieces of chicken on. Top with tomato and cheese, salt and pepper and put back under the broiler until the cheese it melt the way you like it about 2 minutes.Step 4: Take the open face sandwich out of the oven and garnish with hot sauce and sprigs of cilantro or even chopped green onion and enjoy.

Roasted garlic, avocado tomato chicken melt

Ingredients:

4 in. sandwich roll cut in half
roasted garlic spread(found in deli section of grocery store)
1/2 a mashed avocado
leftover rotisserie chicken
4 slices of tomato
2 slices Colby- jack cheese
salt and pepper
hot sauce
cilantro

Directions:
Step 1:  Heat oven to broil.
Step 2: Spread a generous amount of garlic spread on each half of the bread, if you can’t find garlic spread use pesto if you like.  Put the garlic side up on a sheet pan and pop in the oven for 2 minutes to lightly toast.
Step 3: Take bread out of the oven and spread the mashed avocado on each side then pile pieces of chicken on. Top with tomato and cheese, salt and pepper and put back under the broiler until the cheese it melt the way you like it about 2 minutes.
Step 4: Take the open face sandwich out of the oven and garnish with hot sauce and sprigs of cilantro or even chopped green onion and enjoy.

(via foodfuckery)

Guacamole Grilled Cheese
ingredients:

To make the guacamole:2 ripe avocados1/2 small onion, minced1 clove garlic, minced1 small jalapeño, stems and seeds removed, minced2 tablespoons cilantro leaves, finely chopped1 tablespoon of fresh lime juice1/2 teaspoon coarse saltA dash of freshly grated black pepper1 Roma tomato, chopped
4 slices crusty white bread4 slices Cheddar cheeseButter, for buttering bread

directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.
2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

Guacamole Grilled Cheese

ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

Grilled Caprese Salad Pizza

Ingredients:
1 store- bought pizza dough sheet, or homemade pizza dough
2 tomatoes, sliced thick or 1 cup cherry tomatoes, cut into quarters
1/2 pound cheese mozzarella, drained, and sliced thick (or mozzarella bites)
12 fresh basil leaves
extra virgin olive oil
pinch of salt


Directions:
Heat a grill pan to medium-high. Brush with 1 tablespoon oil
Roll pizza dough, and cut with a round cutter (or stretch to four ovals, or your preferred shape)
Transfer dough to preheated grill pan. Cook on one side 2 to 3 minutes
Turn the pizza using tongs, and bake on the other side for another 2 to 3 minutes
Transfer to a serving plate, and top with tomato and mozzarella. Arrange a few basil leaves on each pizza.
Drizzle olive oil over the top of the salad, and sprinkle a pinch of salt. Serve inmediately
Alternatively, you may cook the salad on the grill pan, inside two pizza pieces, until cheese begins to melt

Preparation: 10 min
Cooking time: 5 min
Yield:4 mini pizzas

Grilled Caprese Salad Pizza

Ingredients:

  • 1 store- bought pizza dough sheet, or homemade pizza dough
  • 2 tomatoes, sliced thick or 1 cup cherry tomatoes, cut into quarters
  • 1/2 pound cheese mozzarella, drained, and sliced thick (or mozzarella bites)
  • 12 fresh basil leaves
  • extra virgin olive oil
  • pinch of salt

Directions:

  1. Heat a grill pan to medium-high. Brush with 1 tablespoon oil
  2. Roll pizza dough, and cut with a round cutter (or stretch to four ovals, or your preferred shape)
  3. Transfer dough to preheated grill pan. Cook on one side 2 to 3 minutes
  4. Turn the pizza using tongs, and bake on the other side for another 2 to 3 minutes
  5. Transfer to a serving plate, and top with tomato and mozzarella. Arrange a few basil leaves on each pizza.
  6. Drizzle olive oil over the top of the salad, and sprinkle a pinch of salt. Serve inmediately
  7. Alternatively, you may cook the salad on the grill pan, inside two pizza pieces, until cheese begins to melt

Preparation: 10 min

Cooking time: 5 min

Yield:4 mini pizzas

(Source: f0o0od)

Chocolate Cheesecake Waffle Pie
Ingredients:Waffle6 oz semi-sweet chocolate chips (melted)8 oz cream cheese (softened)1/2 cup sugar2 eggstsp vanilla extract1/4 cup watertbsp coffee grindspinch salt1/2 box yellow cake mix (or 1/2 your fave YC mix recipe)Oreo Pie CrustWhipped Chocolate Icing2 handfuls semi-sweet chocolate chips (1/2 chopped)2 cups heavy whipping cream1 cup confectioners sugartbsp unsweetened cocoa powder




Directions:Mix sugar and cream cheese until smooth and creamy 
Add eggs one at a time
mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
Slowly add in cake mix until mixed well
Add melted chocolate until mixed well
Spray the waffle iron
Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
Spread icing around sides, fill in the gap with more icing, and add a little on top
Let set in the fridge for at least 30 minutes before serving

Chocolate Cheesecake Waffle Pie

Ingredients:

Waffle

6 oz semi-sweet chocolate chips (melted)
8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
tsp vanilla extract
1/4 cup water
tbsp coffee grinds
pinch salt
1/2 box yellow cake mix 
(or 1/2 your fave YC mix recipe)

Oreo Pie Crust

Whipped Chocolate Icing

2 handfuls semi-sweet chocolate chips 
(1/2 chopped)
2 cups heavy whipping cream
1 cup confectioners sugar
tbsp unsweetened cocoa powder
Directions:
  1. Mix sugar and cream cheese until smooth and creamy 
  2. Add eggs one at a time
  3. mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
  4. Slowly add in cake mix until mixed well
  5. Add melted chocolate until mixed well
  6. Spray the waffle iron
  7. Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
  8. Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
  9. Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
  10. Spread icing around sides, fill in the gap with more icing, and add a little on top
  11. Let set in the fridge for at least 30 minutes before serving
Cheesy Mexican Corn Dip
Ingredients:
2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
2 Tablespoons chipotle peppers in adobo sauce, minced
1 (4 ounce) can diced green chilies
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1 1/2 cups fresh or frozen corn kernels
1 small tomato, seeded and diced
2 Tablespoons cilantro, chopped
1 green green onion, chopped (optional)
Directions:Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish. In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn. Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips. 

Cheesy Mexican Corn Dip

Ingredients:

  • 2 cups shredded mild cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Tablespoons chipotle peppers in adobo sauce, minced
  • 1 (4 ounce) can diced green chilies
  • 1/2 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 small tomato, seeded and diced
  • 2 Tablespoons cilantro, chopped
  • 1 green green onion, chopped (optional)

Directions:
Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish. 

In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn. 


Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.


Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips. 

(via foodfuckery)

Roasted Pepper Pesto Pasta
Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese
Difficulty: Easy
Makes: 6 to 8 servings
Total Time: 30 mins
Hands-On Time: 15 mins
Ingredients
1 pound whole wheat spaghetti
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 yellow onion, halved and thinly sliced
1/4 cup tomato paste
8 roasted red peppers (or 1 (16 oz) jar), finely chopped
2 teaspoons sugar
2 tablespoons fresh thyme leaves
3/4 teaspoon red pepper flakes
1 teaspoon kosher salt
2/3 cup toasted and finely chopped walnuts
6 ounces fresh goat cheese (chevre), crumbled
Instructions
Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook according to package directions. Reserve 1 1/2 cups of the pasta water then drain the pasta.
Meanwhile, heat 2 tablespoons of the oil in a large saucepan over medium-high heat. When it shimmers, add onion and cook until softened about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato paste, roasted peppers, and sugar (more as needed to balance the tomatoes sourness), and cook until just thickened. Remove the pan from heat and transfer half to a blender and process until very smooth, at least 2 minutes.
Wipe out the pan then return it to the stove over medium low heat, add the remaining olive oil and heat until it is shimmering. Add the thyme and red pepper flakes and cook until fragrant. Add the pasta, puree, and salt to the pan and stir to combine. Add 1 cup of the pasta water and cook over medium-low until sauce just clings to the noodle (add more pasta water as desired to thin the sauce). To serve, plate and top each serving with walnuts and a crumble of goat cheese.

Roasted Pepper Pesto Pasta

Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese

  • Difficulty: Easy
  • Makes: 6 to 8 servings
  • Total Time: 30 mins
  • Hands-On Time: 15 mins

Ingredients

  • 1 pound whole wheat spaghetti
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 yellow onion, halved and thinly sliced
  • 1/4 cup tomato paste
  • 8 roasted red peppers (or 1 (16 oz) jar), finely chopped
  • 2 teaspoons sugar
  • 2 tablespoons fresh thyme leaves
  • 3/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 2/3 cup toasted and finely chopped walnuts
  • 6 ounces fresh goat cheese (chevre), crumbled

Instructions

Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook according to package directions. Reserve 1 1/2 cups of the pasta water then drain the pasta.

Meanwhile, heat 2 tablespoons of the oil in a large saucepan over medium-high heat. When it shimmers, add onion and cook until softened about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato paste, roasted peppers, and sugar (more as needed to balance the tomatoes sourness), and cook until just thickened. Remove the pan from heat and transfer half to a blender and process until very smooth, at least 2 minutes.

Wipe out the pan then return it to the stove over medium low heat, add the remaining olive oil and heat until it is shimmering. Add the thyme and red pepper flakes and cook until fragrant. Add the pasta, puree, and salt to the pan and stir to combine. Add 1 cup of the pasta water and cook over medium-low until sauce just clings to the noodle (add more pasta water as desired to thin the sauce). To serve, plate and top each serving with walnuts and a crumble of goat cheese.

Kale, Red Onion, and Pistachio Pizza
Makes one pizza
Notes: We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes.
Start out by watching our Easy Homemade Pizza Dough Video
What You Need1 pizza doughAbout 1/2 cup crushed San Marzano tomatoes3 garlic clovesA few handfuls Italian blend cheese, shredded (we used a blend of mozzarella, provolone, and parmesan)6 to 8 leaves kale1/2 red onionHandful pistachiosKosher saltOlive oil
What To Do
1  Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance. Place your pizza stone in the oven and preheat to 500°F.
2  Prepare the toppings: Dice the garlic. Finely slice the red onion. Wash the kale leaves, remove the stems, and roughly chop the leaves. In a small skillet, heat a few drizzles of olive oil – add the kale, and saute, stirring, for several minutes until the kale is wilted. If the pistachios are not crushed or chopped, do so (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item).
3  When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
4  Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough, then add diced garlic on top. Sprinkle on as much cheese as you like. Top withkale, red onion.and pistachios. Sprinkle with a bit of kosher salt.
5  Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.

Kale, Red Onion, and Pistachio Pizza

Makes one pizza

Notes: We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes.

Start out by watching our Easy Homemade Pizza Dough Video

What You Need
pizza dough
About 1/2 cup crushed San Marzano tomatoes
3 garlic cloves
A few handfuls Italian blend cheese, shredded (we used a blend of mozzarella, provolone, and parmesan)
6 to 8 leaves kale
1/2 red onion
Handful pistachios
Kosher salt
Olive oil

What To Do

1  Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance. Place your pizza stone in the oven and preheat to 500°F.

2  Prepare the toppings: Dice the garlic. Finely slice the red onion. Wash the kale leaves, remove the stems, and roughly chop the leaves. In a small skillet, heat a few drizzles of olive oil – add the kale, and saute, stirring, for several minutes until the kale is wilted. If the pistachios are not crushed or chopped, do so (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item).

3  When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.

4  Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough, then add diced garlic on top. Sprinkle on as much cheese as you like. Top withkalered onion.and pistachios. Sprinkle with a bit of kosher salt.

5  Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.

About:

Welcome to my recipe blog. My name is Danielle and I love to cook and bake. I made this tumblr to keep a place for all the recipes I find online. I will most likely reblog recipes or post from other online websites. I may post majority dessert recipes, but will try to even out all types of meal recipes. Feel free to follow, as well as try the recipes posted. And if you do try the recipes, don't be scared to message me and let me know how that went!
You can also follow me on my other blog: bakedbrownies.tumblr.com

Pinterest: http://www.pinterest.com/dweisbord/recipes/

Following: