one of my flavorites

Ahhh…I love summer. The sun, the pool days, and most of all the food. Today’s recipe comes from my sister who is visiting for a month to take some summer classes. I love when family comes to town :D. Anyway, if I were to have to take one food to a deserted island it would have to be pizza. The problem is that I am trying to diet by reducing the amount of carbs and calories I take in. So, when my sister said she wanted to make me a pizza I was a bit hesitant. I didn’t want to break what I started, but then I realized I was limiting food. BLAH! I want to taste EVERYTHING! Sure, I may get a little chubby, but everything is okay in moderation…right?

Ingredients:

5 tbs olive oil

1 medium tomato, sliced and quartered

1 tbs garlic (minced)

2 tbs rosemary

2 tbs thyme

2 tbs oregano

2 tbs parsley

2 tbs crushed red peppers

2 tbs basil

1 cup of cheese (we used a Mexican mix)

1 premade pizza crust (wheat if you can find it)

 

Method:

First slice the tomato and cut the slices into quarters. Place about two tbs of olive oil and mix with the garlic. Let the tomatoes quarters marinade in the mixture while preparing the crust. Preheat the oven to 425F. Drizzle the crust with about 3 tbs olive oil, then use a brush to spread it evenly. Cover the crush with cheese, then sprinkle the oregano, parsley, crushed red peppers, thyme, basil, and rosemary over the cheese evenly. Next spread the tomatoes on. You can drizzle the marinade over the pizza after the tomatoes are placed. Bake for about 10-15 mins, and then enjoy.

Notes:

This probably is one of the best and healthiest pizzas I have had. I would probably add some salt and pepper to taste, but other than that this is something that you need to try!

 

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PS: I’ve lost 3 lbs 😀

Twice Baked

So hopefully these are suppose to be eaten like potato skins and no just the insides….cause I definitely at the potato skin. Although, I hear that the skin is where a lot of the nutrients are. Hrm…. *googles*:

Potato skins store many nutrients and also contain a lot of fiber, which is essential for a healthy diet. Leaving the potato skins on also helps preserve the nutrients in the flesh of the potato, which have a tendency to escape during cooking. Based on a 2000 calorie diet, a large baked potato, including the skin, has 278 calories. Only 3 of these calories are from fat. A baked potato contains only 1% of the fat allowance considered as part of a healthy diet, with 0% of this being saturated fat

Read more here: http://www.wisegeek.com/what-is-the-nutritional-value-of-the-potato-skins.htm

Wow, so I did pretty well. I am trying to lose weight (maybe you knew this, or maybe you didn’t because of all the highly NON nutritious meals I post… but hey I give myself points for creativity and tastiness). If you have any Tasty diety food leave it in the comments for me and I’ll definitely do it :D. Anywho, here is the recipe:

http://www.mrsdlovestoeat.blogspot.com/

Ingredients:

2 large russet potatoes
1/2 stick butter, room temperature
1/4 cup sour cream
1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, finely chopped

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.

I also did the chipotle version:

Ingredients:

4 medium Russet potatoes
1 cup sour cream
1 cup shredded extra-sharp cheddar cheese, divided
2 Tbsp. green onions, thinly sliced
1 chipotle chili in adobo sauce, finely diced
1 tsp. chili powder
1 tsp. salt

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Finally, I did my own version:

Ingredients:

1 Stalk of green onion, chopped

2 tsp of Julio’s seasoning salt

1 tbs of garlic

2 slices of cheese (crumbled…you can leave some uncrumbled to garnish)

Method:

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

Cut the potatoes into halves and scrap out the insides, leaving a the least amount of potato on the skin as you can. Combine the flesh with green onion, garlic, Julio’s seasoning, and cheese.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Notes:

I pretty much devoured these…So, remember when I said I did pretty good with nutrition? That was possibly a coping factor for how many of these I ate. These would definitely be great at a party, and it is easy to be creative with them. Some things to try are maybe bacon bits, parmesan, rosemary, etc. Anyway, I will have to post some pictures later. Happy cooking ^_^

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Banana Phone…Boop boop be boopido!

Bananas… Tasty yellow fruit. My 3rd or 4th favorite fruit (mangos are my first). I technically didn’t stumble this recipe, but just did it out of an experiment. Don’t hate me for straying away from my name… sometimes you just get an idea and have to try it out! Anyway, I have this entire bottle of honey to use (if ya’ll have any recipes that involve honey I will gladly take them), and seeing how my dad and I don’t really use honey for a lot of things I needed to think creatively on how to use the rest of the bottle. This what what I did:

No website…I guess I could put my own site on here 😛

Ingredients:

5 Tbs of Honey

2 Bananas (cut into coins)

Optional:

1 piece of chocolate

a splash of lemon juice

Method:

Put the honey into a pan and warm it up on medium high heat. The honey should become more liquid. Add your bananas and brown for about 10 mins. Serve over chocolate or splash with lemon juice.

Notes:

Honestly, I think I preferred the lemon juice over the chocolate. I think it may have been the fact that it was dark chocolate (I prefer milk), but still the lemon just added this taste that I can’t begin to describe. The recipe/experiment was really easy and I mean really making this as a dessert for a dinner party would be nice. Plus, you can add little decorative touches to the plate and maybe even a sprig of something as a garnish. I bet this would taste good with something like rice pudding or ice cream…or french toast! Haha, I will have to try it out sometime. In the mean time, if you try it out let me know! Happy cooking!

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PS: Sorry for the 1:00 AM update… I just figured I wouldn’t have time to post on Tuesday.

Asian pasta salad, Asian pasta salad….Pasta salad?

So, if you don’t get the header it stems from a Margaret Cho joke that I performed in high school. It got a lot of laughs, and it definitely isn’t meant to offend :D. Anyway, I really like salad… I mean if I get a hankerin’ you better believe I’m gonna get me some. I have this sald dressing called “Asian Toasted Sesame”, and I basically can’t eat any other dressing with salad now. I use to be a huge fan of ranch (maybe that’s the Texan in me), but now I’m completely bias to the sesame dressing. Okay, enough of the rambling…..blah blah blah :P. Only kidding, Today’s recipe comes from:

http://www.kraftrecipes.com/recipes/easy-asian-noodle-salad-104844.aspx

Although…I pretty much did a 180 on the recipe and used things I found in my kitchen cupboard.

Asian Noodle (Pasta) Salad
INGREDIENTS:
8 oz. thin spaghetti, cooked, drained and cooled
2 cups  diagonally cut snow peas
1 can (11 oz.) mandarin oranges, drained
1 medium  red pepper, thinly sliced
1/3 cup diagonally sliced green onions
1/2 cup  KRAFT Asian Toasted Sesame Dressing
8 lettuce leaves

Spaghetti with peas, oranges, peppers, onions and dressing. Cover and refrigerate, if desired.

Serve over lettuce.

NOTES:
Sprinkle with 2 Tbsp. chopped cilantro before serving.
Substitute
Prepare as directed, using KRAFT Light Asian Toasted Sesame Dressing.
Well that’s the stuff from the website at least. What did I use?
INGREDIENTS:
2 cups dry pasta shells (I think it comes out to be around 3 cups cooked)
1 bag of frozen vegetables of choice
1 red pepper, thinly sliced
1-2 stems of green onion, diced
1 cup of fresh spinach
1 cup of Romaine lettuce
3/4 cup of Asian Toasted Sesame dressing
So instead of serving the pasta over the lettuce I just added them into the pasta mix. Also, I added some salt (just to your taste preference) and as you can see my dressing is much more than what they said to do. You can mix in whatever veggies you like, I went with a medley (YUM)! You can eat it right after you finish cooking the pasta and mixing everything in or chill it. I think next time I will add some sort of meat. Good luck and happy cooking!
PS: if you make anything I’d LOVE to hear from you.