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Pesto Humus Pizza

19 Sep

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I never heard of pesto humus either.

I was in Stop and Shop just wandering around getting a couple of things and I found this.

Should I get it , shouldn’t I get it?

Well I did.

When I got home I tasted it and loved it.

Now what do I do with it?

Pizza was my first choice.

Roll out 8 ounces of pizza dough nice and thin.

Place it on a Crisco greased  pan

Spread half a container of the pesto humus on the dough.

Put 8 chopped sun-dried tomatoes on the humus.

Place 1/2 chopped red onion as your next layer

Fry one small package of mushrooms in two tablespoons oil.

Sprinkle with garlic powder, salt and red pepper.

Top with three or four big handfuls of shredded mozzarella cheese.

Bake in a 475 degree oven for 10 minutes or until the bottom crust is crisp and brown.

This was really easy and delicious.

Next time I may add artichokes, olives and feta cheese.

 

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Dairy Free Brownie Cookies

4 Sep

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I found another recipe for my grandchild who is allergic to dairy.

I’m so happy because he loves chocolate.

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt. Only use kosher salt or else it will be too salty.

2 egg whites

One whole egg

8 ounces of dairy free chocolate morsels

Sift the sugar, cocoa and salt together.

Set aside.

Beat the egg whites until they are whiter but not stiff.

Add the whole egg and mix  into the whites

Add the dry ingredients and mix well.

It forms a pretty, silky chocolate batter.

Add the chips and fold them into the batter.

Drop one full tablespoon on a baking pan coated with parchment paper or a Silpak.

Place the cookies at least two inches apart.

Bake at 350 degrees for 14 minutes.

I did not grease the baking pan but when I made my second batch I did spray the silpak just a little.

These cookies only have the fat from the dairy free chips so they do stick a little.

Wait till they are cool before removing them from the pan.

The cookie is chewy and delicious.

 

Sliced Oven Fried Potatoes with Goat Cheese

30 Aug

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OMG this recipe is a must make.

It is a Bobby Flay recipe that I changed just a little but his salad dressing is a do not touch delicious.

6 large red and white potatoes

Kosher salt

2 tablespoons oil

Dressing

1/2 cup balsamic vinegar

2 cloves garlic

4 teaspoons Dijon mustard

1/2 cup basil leaves

1 1/2 cup oil

Fresh ground pepper

Put all the dressing ingredients into a blender and swirl till smooth.

Set aside.

12 ounces goat cheese

6 tablespoons chopped chives

Heat your oven to 450 degrees

Slice the potatoes into 1/4 inch slices

Lightly oil a non stick foil lined baking pan

Arrange the potatoes on the pan but do not overlap

Sprinkle with Kosher salt

Bake till the tops start to brown then turn over to brown the other side.

Place the potatoes on a paper towel to drain any oil.

Take one tablespoon of goat cheese and spread it on each potato.

Put the potatoes back in the oven and melt the cheese just a little.

Take out and drizzle with the dressing and the chives.

I served these on a bed of greens.

I also didn’t have any chives so I diced up a red onion.

Bobby Flay made beautiful potato stacks but these are open face so I can eat more.

Thank you Bobby Flay.

 

 

Shrimp and Vegetable Salad

20 Aug

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Salad can be anything but I decided to include everything.

I just get carried away when I am not following a recipe.

The vegetables are so good now that I couldn’t decide what to choose.

So, just get a pretty platter out and starting filling it.

I steamed almost everything.

Green beans, Brussel sprouts and edamame.

I did roast red peppers with oil and garlic.

I also stir fried zucchini.

Sliced a large cucumber

Boiled two pounds of shrimp, garnish with lemon slices.

Serve with cocktail sauce for the shrimp and a dijon vinegrette dressing for the vegetables.

 

 

Oatmeal Raisinet Cookies

7 Aug

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2 sticks butter

1 cup brown sugar

1/2 cup white sugar

2 teaspoons vanilla

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups uncooked quick oats

14 ounces raisinetes

Heat oven to 350 degrees

Beat butter, sugar and vanilla till creamy.

Add eggs and beat until fluffy.

Mix flour, baking powder and salt and beat all together.

Add the raisinetes

into a 2 inch ball

Bake 16 minutes until the edges are brown.

Cool on a wire rack

Blueberry Oatmeal Smoothie

6 Aug

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I found this recipe in the Stop and Shop August magazine.

Just a couple of changes.

I did not use anything organic and added more blueberries because I had them.

1 cup milk

1 frozen banana

3/4 cup blueberries

1 teaspoon cinnamon

2 heaping tablespoons quick oats

Mix everything together in your blender till it is smooth.

This is a great smoothie.

The banana has to be frozen.

The original recipe called for cashews but I didn’t add them.

Next time I will try this with any other fruit I have on hand.

The recipe recommends putting a handful of spinach I didn’t do that either.

I did love it the way I made it.

Crab Cake Sandwich

1 Aug

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Another grocery store find.

The deli counter had crab cakes on sale and they were calling my name.

One potato roll

One heated crab cake

One dollop of sriracha mayo

One large tablespoon guacamole

One small handful of arugula

One chopped scallion

One thin slice of tomato

Just a drizzle of lime juice

Layer everything and enjoy