Teedo’s Famous Salsa

May 1, 2013 by

Teedo's Famous Salsa

Ok, so I’m starting to think that I am part Mexican. I just can’t stop posting Mexican recipes. I’m not sorry! Aside from maybe a Cinco de Mayo roundup, I will take a break from all the Mexican, okay? Good. Great. Wonderful.

Many of you might know Jenny from Picky Palate. If you don’t know Jenny, then you must visit her blog immediately! Jenny’s blog is amazing and has pretty much any recipe you will ever need!

Jenny wrote her first cookbook last fall. I received a copy of the book for Christmas and just had to dive right in. I basically want to make every recipe in this book! One recipe that has been on my list for some time is the Teedo’s Famous Salsa recipe. Teedo is the nickname Jenny has for her father and this salsa recipe is his specialty!

Teedo's Famous Salsa

While I am constantly making guacamole around this house, I have not yet made my own salsa, until now! I don’t know why this took me so long because it is so easy to make! One of the ingredients that really stood out to me in this recipe was the addition of avocados. Avocados in salsa! What a brilliant idea! The avocado adds a slightly creamy texture to this salsa which is just wonderful! Next time I make it, I think I will do less time in the processor. I tend to prefer chunkier salsas!

Teedo's Famous Salsa

Print
Teedo’s Famous Salsa

Prep Time: 10 minutes

Yield: 10-12 servings

Ingredients

  • 1 14.5-ounce can fire roasted tomatoes (you can also use petite diced tomatoes)
  • 1 10-ounce can diced tomatoes with green chilies
  • 2 avocados, peeled, seeded, and mashed
  • 1 1/2 cups fresh cilantro
  • 1 clove garlic, minced
  • 1/2 lime, juiced
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper

Instructions

  1. In a food processor, add in all of the ingredients and pulse until the salsa reaches your desired consistency.
  2. Serve or cover and keep in the refrigerator for up to two weeks.

Notes

This recipe has been reprinted with permission from the author, Jenny Flake Picky Palate, Houghton Mifflin Harcourt, 2012

http://eat-drink-love.com/2013/05/teedos-famous-salsa/

Teedo's Famous Salsa

This post contains affiliate links.
Filed Under: Appetizers, Dips/Sauces, Low-Carb, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , 9 Comments

Baked Southwestern Egg Rolls

March 19, 2013 by

Baked Southwestern Egg Rolls

You guys know me by now. I have told you time and time again that I love snack-type foods and I love anything southwestern/Mexican. So what happens when you combine the two?

Pure bliss. That’s what.

Baked Southwestern Egg Rolls

I guess the inspiration behind these are those Southwestern Egg Rolls from Chili’s. It’s been years since I have been in a Chili’s. I stopped going after realizing that even their salads were over 1,000 calories. But oh man, those egg rolls are so dang good.

Baked Southwestern Egg Rolls

This was my first time making egg rolls. I had this idea that making egg rolls was difficult. But you know what? It’s not. And now I want to make like 100 different types of egg rolls. Perhaps it is because I chose to bake them instead of frying, but these are pretty easy to put together and they are perfect to serve for a party or just a snack at home. They also freeze well if you need to do that. This recipe is vegetarian, but you could also toss in some shredded chicken if you wanted.

Baked Southwestern Egg Rolls

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Baked Southwestern Egg Rolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 egg rolls

Serving Size: 1 egg roll

Calories per serving: 125

Fat per serving: 4.2

Ingredients

  • 1 cup corn (fresh or frozen)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 California avocado, diced
  • 3/4 cup shredded cheddar cheese
  • 2 tbs. freshly chopped cilantro
  • 1 green onion, chopped
  • 1/2 cup finely diced tomato (can also use chunky salsa if desired)
  • 1/4 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lime, juiced
  • 12 egg roll wrappers
  • cooking spray
  • sour cream, Greek yogurt, ranch dressing, guacamole, or avocado lime dressing

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine all of the ingredients though the egg roll wrappers.
  3. Line a large baking sheet with parchment paper or a baking mat.
  4. Take one of the egg roll wrappers and lay flat with one corner facing you, scoop about 2 tbs. of the mixture into the center of the wrapper. Roll the corner that is facing you over the mixture and lightly tuck the corner under. Then take the two sides that are facing outwards and fold over the first fold. Then roll the egg roll until the last corner is wrapped around the rest of the egg roll. As you roll, use your fingers to keep the mixture tight in the center. Finally, place some water on your finger and brush it on the tip of the wrapper, and then press down to seal. Place the egg roll seam side down on the baking sheet. Repeat with the remaining egg rolls.
  5. Spray the tops of the egg rolls with cooking spray and bake for about 10-15 minutes until the tops start to turn golden brown. Gently flip over and bake for another 5 minutes. Remove and let cool for 5-10 minutes before serving.
http://eat-drink-love.com/2013/03/baked-southwestern-egg-rolls/

Baked Southwestern Egg Rolls

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Filed Under: Appetizers, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , 26 Comments

Copycat P.F. Chang’s Chicken Lettuce Wraps

February 25, 2013 by

Copycat P.F. Chang's Chicken Lettuce Wraps

Who watched the Oscars last night? I have to admit that they usually bore me. I didn’t really tune in until it was towards the end. Here are some of my thoughts:

- Anne Hathaway, I adore you, but please grow you hair back out. Your mouth is entirely too big for short hair. Also, that dress was no good.
- Kristen Stewart, how many drugs were you on last night?
- Jennifer Lawrence, you tripped walking up the stairs and it made me love you even more.
- Daniel Day Lewis, you are the man. The lipstick stain on your cheek from your wife while you were giving your speech was adorbs.

Who were your favorites last night?

Copycat P.F. Chang's Chicken Lettuce Wraps

Ok, ok, enough Oscar talk. Let’s get to the food. Copycat P.F. Chang’s Chicken Lettuce Wraps. Let’s do this.

These lettuce wraps are probably one of the most popular dishes at P.F. Chang’s and it is certainly my favorite. I’ve been wanting to re-create them at home for some time and finally got around to it. I love the flavor of the chicken mixture and eating it with lettuce instead of rice is much healthier! The water chestnuts add a nice crunch. These wraps are just refreshing to me.

I had this dish ready to go in about 20 minutes. P.F. Chang’s serves these as an appetizer, but they are definitely filling enough for lunch or even dinner!

Copycat P.F. Chang's Chicken Lettuce Wraps

Print
Copycat P.F. Chang’s Chicken Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 tbs. vegetable oil
  • 1 lb. ground chicken breast
  • 1 large onion, chopped
  • 2 tbs. minced garlic
  • 1 tbs. low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tsp. minced fresh ginger
  • 1 tbs. rice wine vinegar
  • 3 tsp. sriracha (can adjust if you don't like spicy)
  • 1 can (8 ounces) sliced water chestnuts, drained, finely chopped
  • 1 bunch green onions sliced
  • 2 tsp. sesame oil
  • salt to taste
  • Iceberg, Bibb or butter lettuce leaves, rinsed and drained
  • cilantro (for garnish, optional)
  • soy sauce, hoisin, spicy mustard sauce (for dipping, if desired)

Instructions

  1. Heat the vegetable oil in a saute pan over medium heat. Add the chicken and cook for about 5 minutes, breaking it into small pieces as it cooks.
  2. Pour in the onion, garlic, ginger, soy sauce, hoisin sauce, soy sauce, and the sriracha. Toss the mixture to coat all of the chicken. Continue cooking until the chicken is thoroughly cooked (about 1-2 minutes).
  3. Stir in the water chestnuts and the green onions. Pour in the sesame oil, and add salt to taste.
  4. Transfer the chicken to a bowl or a large plate. Scoop the chicken mixture onto the lettuce leaves. Garnish with cilantro if desired and serve!

Notes

Slightly adapted from this recipe

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps/

Copycat P.F. Chang's Chicken Lettuce Wraps

Filed Under: Appetizers, Chicken, Entrees, Low-Carb, Low-Fat · Tagged With: , , , , , 25 Comments

{Giveaway} Herbed Veggie Dip

February 13, 2013 by

Herbed Veggie Dip

When I was a child, my grandpa used to have a huge garden in his backyard. He grew tons of fresh veggies. His garden was his pride and joy. My brother and I used to get in a lot of trouble if went back into the garden. And God forbid if you accidentally stepped on anything. There is something about being a kid that makes them want to do the exact opposite of what an adult tells them not to do! When you are young, you don’t really appreciate fresh vegetables or herbs, but now that I am an adult, I have been wishing for a garden like my grandparents had in their backyard. We have a decent sized patio in our new house and I have been wanting to start planting some fresh herbs, but well, I’ve just been really lazy.

I really hate buying herbs at the grocery store. I usually only need a small handful, but you end up having to buy a large bunch or package that has way more than you need. Then, of course, within a week, those herbs are dunzo! It always seems like such a waste and I cringe every time I have to throw a bunch of herbs in the garbage.

Herbed Veggie Dip

Enter Gourmet Garden. Gourmet Garden makes cooking with herbs so insanely simple. Fresh, organically grown herbs that are then packed into a tube that keeps them fresh for 3 whole months. 3 MONTHS, people! Not only does Gourmet Garden’s herbs last for 3 months, but they also eliminate all of that chopping! Just squeeze out as much as you need and you are set! No matter how busy you are, you can still include fresh and delicious herbs in your meals!

Herbed Veggie Dip

The folks over at Gourmet Garden were so kind to send me 11 tubes of their herbs and spices in a convenient little cooler! I couldn’t wait to break into them and my mind was reeling with ideas of how I could use them all up! This past weekend, I got a craving for veggies and dip. I had the veggies, but no dip! With some cream cheese, Greek yogurt, and some of Gourmet Garden’s herbs, I had this herbed veggie dip ready to go in about 5 minutes! I chose to use the Chunky Garlic, Dill, Italian Herbs, and some of the Cilantro. It may sound like a weird combo, but it was pretty tasty!

And great news! Gourmet Garden is also going to send one of you the same package that I received! After you get the recipe, scroll down and enter for your chance to win!!

Herbed Veggie Dip

Print
Herbed Veggie Dip

Prep Time: 5 minutes

Yield: about 6 servings

Ingredients

  • 8 oz. reduced fat cream cheese
  • 1/2 cup non-fat plain Greek yogurt (or use sour cream)
  • 1 tbs. Gourmet Garden Chunky Garlic Blend (or 2 cloves)
  • 1 tbs. Gourmet Garden Dill Blend (or 1 tbs. fresh dill)
  • 1/2 tbs. Gourmet Garden Italian Herbs Blend
  • 1/2 tbs. Gourmet Garden Cilantro Blend (or 1/2 tbs. fresh cilantro)

Instructions

  1. Add all of the ingredients into a food processor and blend until everything is well-combined.

Notes

If you don't own a food processor, you can also use a blender, or you can also mix everything up by hand.

If you want to make this dip and don't have access to Gourmet Garden products, note the measurements written in parentheses next to each ingredient. For the Italian Herb Blend, it includes basil and oregano.

http://eat-drink-love.com/2013/02/herbed-veggie-dip/

Herbed Veggie Dip

Now you can enter for your own chance to win a package filled with Gourmet Garden’s herbs and spices!

Please use the Rafflecopter below to place your entries for the giveaway. Entries left in the comment section will not be counted in the drawing.

a Rafflecopter giveaway

Disclaimer: Gourmet Garden sent me a package of some of their products to try. As always, all opinions are my own.
Filed Under: Appetizers, Dips/Sauces, Low-Carb, Low-Fat · Tagged With: , , , , , 43 Comments

Super Bowl Recipe Roundup and a Super Bowl Link Party!

January 28, 2013 by

With less than a week until Super Bowl Sunday, I thought I’d share some of my top recipe picks to serve at your party! I clearly have an obsession with avocado. I’m okay with that.

Super Bowl Collage

(from left to right)

1. Corn Salsa – This salsa is so stinkin’ easy and tasty! The perfect salsa to serve if you want to give your guests something a little lighter.

2. Slow Cooker Chili Lime Pulled Pork Tacos – Pulling out your slow cooker is actually a great idea for a Super Bowl party. First, it can feed a big crowd, and second, all you have to do is throw everything in and let it go!

3. Avocado Mango Crostini – So this one may be a little “fancy” for a Super Bowl party, but I just love it so much. It’s okay to be fancy sometimes.

4. Crazy Guacamole – This may be one of my favorite dips ever. It’s guacamole, kicked up to a new level!

5. Skinny Raspberry Margaritas – You can’t forget the drinks for your Super Bowl party! I love my Skinny Raspberry Margaritas!

6. Crock Pot Chicken Ranch Tacos – This recipe is just stupid easy and delicious. Double it to feed a bigger crowd and then set up a taco bar where your guests can put together their own tacos!

7. Low-Fat Buffalo Chicken Bites – These take a little longer to put together than some of the other recipes I listed, but they are a big crown pleaser!

8. Strawberry Avocado Salsa with Cinnamon Sugar Tortilla Chips – This is a great salsa to make if you want to give your guests a little something sweet. I can’t even tell you how wonderful strawberries and avocado are together!

9. Baked Low-Fat Buffalo Chicken Taquitos – You really can’t go wrong with buffalo chicken for the Super Bowl!

Ok, so those are some of my favorite dishes for the big game. Now, I want to know yours! Let’s have our very own virtual Super Bowl party! Link up your favorite recipes for game day below!
Filed Under: Appetizers · Tagged With: , , , , , , , , 20 Comments

Baked Buffalo Chicken Taquitos

January 18, 2013 by

Buffalo Chicken

I’m tossing another Super Bowl dish at ya. Baked Buffalo Chicken Taquitos. Go long.

I’m so lame.

My darling husband isn’t much for appetizer or snack-type foods. Is he crazy?!! I know a few things that he can’t resist though and one of those things is buffalo chicken. The man loves all things buffalo chicken. Last year, I made these buffalo chicken bites. This year, it’s buffalo chicken taquitos. Because my man also loves taquitos. And well, so do I.

Buffalo Chicken

Print
Baked Buffalo Chicken Taquitos

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 12 taquitos

Ingredients

  • 4 ounces reduced-fat cream cheese
  • 1/3 cup buffalo sauce (can add more if desired)
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 1/2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese (colby and monterey jack cheese also works well)
  • 12 6-inch flour tortillas
  • cooking spray
  • ranch dressing, blue cheese dressing, sour cream (for dipping)

Instructions

  1. Preheat oven to 375 degrees. Prepare a large baking sheet with parchment paper or a baking mat.
  2. In a bowl, stir together the cream cheese and buffalo sauce. Then mix in the chicken, garlic and onion powders, and the cheese until everything is well-combined. If it seems dry, you can add in more buffalo sauce if desired.
  3. Place the tortillas on a microwavable plate. Place a damp paper towel on top and microwave for about 20 seconds.
  4. Spoon about 2-3 tablespoons of the chicken mixture down the middle of each tortilla. Roll it up nice and tight and place the on the baking sheet seam-side down. Spray the tops with some cooking spray.
  5. Bake for about 15 minutes. Flip over and spray with a little more of the spray. Bake for another 5 minutes or until golden brown.
http://eat-drink-love.com/2013/01/baked-buffalo-chicken-taquitos/

Buffalo Chicken

Filed Under: Appetizers, Chicken, Kid-Friendly, Snacks · Tagged With: , , , , , , , 21 Comments

Corn Salsa

January 15, 2013 by

So, there is this thing called the Super Bowl coming up soon. As far as the game goes, I really don’t care. I prefer the Puppy Bowl. In previous years, my husband hasn’t really cared either, but since there wasn’t any hockey games on this past fall, he had to get his fill of man-ness, so he has been watching football and will probably want to watch the Super Bowl this year. We might be fighting over the remote. There are supposed to be hedgehog cheerleaders on the Puppy Bowl this year. I am not missing that.

Let’s face it though, Whatever game we end up watching, the best part of the Super Bowl is the food. You know this to be true. I love making fun party snacks. I could make a meal out of just dips. Sadly, most dips and Super Bowl food are usually not very healthy. But, I’ve got a great recipe for you that you can enjoy without all the guilt!

This corn salsa is a great snack to serve yourself and your guests! It’s light and fresh, and best of all, low in fat and calories! I love this salsa. I actually make a small batch of it for lunch sometimes and eat it with a handful of whole grain chips and I am one happy girl!

Print
Corn Salsa

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Serves 4-6

Calories per serving: about 98 calories (if divided into 6 servings)

Ingredients

  • 4 medium-sized ears of corn, shucked
  • 1/2 medium red onion, diced
  • 1/2 cup cilantro, chopped
  • 2 limes, juiced
  • 1/2 tsp. garlic powder
  • salt to taste

Instructions

  1. Bring a large pot of water to a light boil over medium high heat. Add the ears of corn and cook for about 5 minutes or until the corn is cooked and tender. Fill a large bowl with cold water. Using tongs, remove the ears of corn from the water and place into the cold water to cool.
  2. While the corn cools, chop the onion and cilantro.
  3. To remove the kernels from the cob, hold the ear upright over a large cutting board or bowl. Take a sharp knife and slide the knife down the cob, cutting the kernels off. Work your way around the cob until all of the kernels have been removed. Repeat with the remaining cobs.
  4. Place the corn into a bowl. Stir in the onion, juice of the 2 limes, cilantro, garlic powder, and the salt. Mix until thoroughly combined.
  5. Cover and chill for at least 20-30 minutes before serving.
http://eat-drink-love.com/2013/01/corn-salsa/

If you like this recipe, then you might also like my Crazy Guacamole!
Filed Under: Appetizers, Dips, Dips/Sauces, Low-Carb, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , , 21 Comments

Tomato Parmesan Tarts

December 3, 2012 by

It’s December. The holidays are near and that means it is time for parties! Lots and lots of parties with lots and lots of food.

Here’s a little appetizer that is easy, pretty, and low in fat! Little rounds of pastry puff topped with Parmesan cheese and a light and tasty tomato mixture. I think these are kind of similar to bruschetta, except with pastry puff dough! These would be great to serve any time of the year!

Print
Tomato Parmesan Tarts

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20 servings

Serving Size: 2 tarts

Calories per serving: 105

Fat per serving: 7.2 g

Ingredients

  • 1 1/2 cups finely diced and seeded plum tomato (about 4)
  • 1/4 cup minced shallots
  • 1 tbs. extra virgin olive oil
  • 1 tsp. chopped fresh thyme
  • 2 tsp. champagne vinegar (or white wine vinegar)
  • 1/4 tsp. ground black pepper
  • 1 sheet puff pastry dough, thawed
  • 2/3 cup grated fresh Parmesan cheese
  • 1/4 tsp. salt (or to taste)
  • fresh basil leaves

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine the tomato, shallots, olive oil, vinegar, thyme, and the pepper in a bowl.
  3. Place the dough on a lightly floured work surface. Roll out to about 10 x 12 1/2 inch rectangle. Cut the dough with a 2-inch round pastry cutter (or can also use a drinking glass). Spray a baking sheet with cooking spray or line with parchment paper. Place the rounds on the baking sheet. Using a fork, prick the dough.
  4. Top each piece of dough with about 1/4 tsp. of the Parmesan cheese and about 2 tsp. of the tomato mixture.
  5. Bake for about 25 minutes or until golden. Remove from the oven and sprinkle with salt and basil leaves.

Notes

Recipe from Cooking Light

http://eat-drink-love.com/2012/12/tomato-parmesan-tarts/
Filed Under: Appetizers, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , 29 Comments

Avocado Hummus

September 25, 2012 by

I think I might need one of you to send me a life jacket because I am drowning in boxes! Our movers are coming bright and early Thursday morning which leaves us with only two more days to finish packing up our place. It’s crazy just how many boxes we have packed so far. I think we have packed about 15 boxes just from my kitchen so far. Our kitchen is not big, yet I really stuffed things in! Luckily, my mom came to visit this weekend to help. It was hard to say goodbye. Even though I have not lived at home for a long time, it was nice only being a few hours away. I guess we will be taking a lot of plane rides in our future!

While I am working on packing up the rest of our things, I have a special guest with me here today to share a great recipe with you all! Please give a warm welcome to Erin from Dinners, Dishes, and Desserts. If you haven’t been to Erin’s blog, you should go immediately! Erin’s blog is filled with a great variety of recipes like Brownie Batter Cookie Dough Pancakes)(I mean, what?!!), Baja Shrimp Tacos, Watermelon Fizz, and Nutella Stuffed Chocolate Chip Cookies. Do you even need for me to continue?! Today, Erin is sharing her recipe for Avocado Hummus so take it away, Erin!

Hi there! I am Erin, and I write over at Dinners, Dishes, and Desserts. I am happy to be filling in for Stephanie today. We recently moved cross country, so I can relate and am more than happy to help out!

Stephanie always makes such tempting dishes that are often actually good for you! I figured I would try to do the same for you today :) I am new to the world of hummus. Let’s just get that out there right away. I have never been a fan of any kind of bean. Well, green beans, but that isn’t really a bean. So a dip made with pureed beans scared me off. Just in the last six months was I actually willing to give it a try. It was a spicy version they were sampling at Costco, and my husband kind of tricked me into trying it. It wasn’t half bad.

So today I made my own. But I put one of my all time favorite ingredients in it…Avocados! This is so addicting, but actually good for you. Hummus is a relatively healthy dip, and then you add avocados, and you have a powerhouse of a snack. Ok, maybe I am overstating, but you understand. My husband was a little nervous when I said I was putting avocado in here, but he loved it. If you are at all hesitant about hummus and the bean flavor, start with this one. The avocado definitely takes center stage.

Print
Avocado Hummus

Ingredients

  • 1 (15 oz) can chick peas, drained and rinsed
  • 1 avocado, pitted
  • 2 cloves, garlic minced
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 Tbls Tahini

Instructions

  1. Combine everything in the bowl of a food processor. Process until smooth and creamy. Serve with veggies, crackers, pita chips etc.

Notes

Adapted from Weelicious

http://eat-drink-love.com/2012/09/avocado-hummus/

Thanks Stephanie for letting me take over for today. Hope your move is going smoothly!
Filed Under: Appetizers, Dips/Sauces, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , 21 Comments

Fig, Prosciutto, and Arugula Pizza

September 14, 2012 by

I wish I had a gazillion dollars. Yes, a gazillion. If I had a gazillion dollars, I would pay people to pack and move all our belongings and then when we get to Arizona, they would unpack for me and buy furniture and decorate and get everything all set up and it would be exactly the way I want it to be. Oh, and of course, our cars would just be brought there. Oh, and if anybody has a connection with someone who has access to a teleporter, that would be so incredibly wonderful. I would also settle for just winning the lottery, 125 million dollars would suffice. I mean, I’m not asking that for much here, people. And all that leftover money would go towards paying student loans and buying more Coach bags, btdubs.

I officially had my first panic attack yesterday. It occurred to me that we have less than 2 weeks to pack up our apartment and we have yet to pack even one box. Not even one. I started being all cranky and my husband said I was totally unbearable. I came home this afternoon from work to find that my sweet husband started packing all of our books and DVDs and broke down the cheap bookshelves. Even though it wasn’t a lot of boxes, just seeing boxes piled in the corner makes me feel a little better. We are going to be in a packing frenzy next week. So, yeah…if someone wants to give me a gazillion or at least 125 million dollars…

Cooking has been very useful in helping me procrastinate from packing. Figs were on sale at my grocery store last week so I had two big containers to go through. First up, pizza! Fig, prosciutto, and arugula pizza to be exact. This pizza has such an interesting flavor combo. You get that sweetness from the figs, saltiness from the prosciutto, and then a bitterness from the arugula, which I also doused in balsamic vinaigrette dressing. I just used mozzarella cheese since that is what I had on hand, but blue cheese crumbles or goat cheese would also be wonderful!

Print
Fig, Prosciutto, and Argula Pizza

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4

Ingredients

  • 1 lb. pizza dough
  • 2 cups shredded mozzarella cheese (can also sub or use in combination with blue cheese, gorgonzola, or goat cheese)
  • 7-8 fresh figs, stems removed and sliced into 1/4-1/3-inch thick slices
  • About 4-5 slices prosciutto, torn into smaller pieces
  • 6 cups arugula, rinsed
  • 1 1/2 tbs. extra virgin olive oil
  • 1-2 tbs. balsamic vinegar
  • 1/4 tsp. garlic powder
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Roll out the dough on a floured surface so that it is about 1 inch thick. Sprinkle the cheese over the dough and bake for about 15-20 minutes or until the bottom and top of the pizza is a light golden brown.
  3. Remove the cooked dough for the oven. Evenly distribute the sliced figs and prosciutto pieces over the pizza. Bake for another 5 minutes or until the figs and prosciutto have been heated.
  4. In a small bowl, whisk together the olive oil, vinegar, garlic powder, and the salt and pepper. In a larger bowl, add the arugula and drizzle in the dressing. Toss to coat the arugula and spoon over the pizza. Serve.
http://eat-drink-love.com/2012/09/fig-prosciutto-and-arugula-pizza/
Filed Under: Appetizers, Entrees, Pizzas · Tagged With: , , , , , 22 Comments
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