Sunday, May 27, 2018

Saturday, May 12, 2018

Pizza For Dinner. Pizza For Breakfast.

The Chicken Cutlet was from Wednesday night, sorry there were no photos. It was my go-to recipe. We had a couple of pieces of chicken left over. That was the beginning of this dinner. I mixed the pizza dough, the Jim Lahey recipe before I left for work Thursday morning.  I stopped by Bishops on the way home tonight to pick up the salad ingredients. The lettuce, and Mozzarella, Ricotta, and tomatoes. The recipe for the Chopped Italian Salad Pizza was from PureWow.

Yeah, this was really good. The pizza crust came out perfectly crisp. The layer of ricotta on the crust was what brought the whole dish to an over the top level. I usually use Calabria brand ricotta. Tonight at Bishop's I picked up Luzzi's brand. Luzzi's is local. The taste of it was over the top good. Wow! It tasted like homemade. The whole idea of a salad on a pizza was different. Do you eat it like a slice of pie or with a fork and knife? We opted for both ways.

Then there was breakfast. Who does not like leftover pizza for breakfast? Well, put a poached egg on top of this leftover! Wow! Happy Saturday!

Monday, May 7, 2018

Quiche with Gluten Free Sweet Potato Crust

I found this recipe on Pure Wow. Loved this! I do love my Pate Brise crust recipe but it is good to have a gluten-free option. Try the recipe by clicking here.

The changes I made in the recipe were adding bacon, using Chard instead of Kale. And I used Swiss Cheese. This received rave reviews.

Friday, May 4, 2018

Nicoise Salad

We love this salad! We like Caesar Salad too but Romaine has been getting a lot of bad press lately. This recipe is from the Food Network.

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Thursday, May 3, 2018

Jersey Mike's

Dear Jersey Mike's,

This is the beginning of a long and beautiful relationship.

Loved the #11 Stickball Special and the # 17, Jersey Mikes' Famous Philly.

See you very soon,

Chris and Lucia