Wild Mushroom and Pesto Pizza

Lately I've been trying to incorporate more vegetables into my diet. While I'm not a vegetarian, I've definitely felt better, slept better, and noticed my clothes fit better.
This is one of my new favorites- I'll definitely be incorporating it into my usual meal routine.

Wild Mushroom and Pesto Pizza
Adapted from this recipe
Serves: 4  Cook Time: 30 minutes

1 12" store bought pre-made pizza crust (I used Bobili thin crust)
2 cloves minced garlic
1 Tbsp. olive oil
3/4 lb. sliced cremini mushrooms
2 ounces sliced portobello mushrooms
1 cup homemade or store bought pesto sauce
1/3 cup shredded parmesan cheese

1. Preheat oven to 450 degrees.

2. Mince garlic. Heat olive oil in a skillet and add garlic. (Garlic burns really fast, so make sure to watch it and stir often!)

(I'm working on my kitchen photography.)

3. Add sliced cremini and portobello mushrooms to the pan. Season with salt and pepper. If you want to spice things up, you can also add 1/2 tsp. red pepper flakes. Cook until mushrooms reduced down and brown lightly. 

(Your mushrooms will go from this...)

(To this...)

 4. Spread pesto on pizza. Make sure to leave a rim for the crust.

5. Using a slotted spoon, place mushrooms on top of the pesto mixture and spread evenly. 

6. Cook for 8 minutes. Then, remove pizza from oven and sprinkle on parmesan. Place in oven for 2-3 more minutes, or until cheese melts. 

7. Remove from oven and sprinkle with basil. Enjoy!

Lately...

I've been MIA from the blogging world for a few weeks now due to a cross country move. Don't worry though, I've still been cooking.

I made theses lovelies last Saturday morning, and they were a hit!

(They were easy to dress up for entertaining by using cute muffin cups)

(Delicious eggy, cheesy, goodness)

I call them Omelette Cups. Not only are they super yummy, but they're easy to make and they freeze well for a quick breakfast on the run during the week. I dubbed them Omelette Cups because not only can you more or less put any of your favorite omelette fillings in them, but you they're wrapped up in a biscuit.

Omelette Cups
Serves: 8  Cook Time: 30 minutes

1 can Pillsbury Grands Reduced Fat Biscuits
4 eggs, scrambled as you would normally scramble them
1/2 cup shredded cheddar cheese
1/2 cup diced deli ham (or canadian bacon)
5 stalks asparagus, diced with tips removed (or you could use green onions)

1. Preheat oven according to temperature on biscuit container. Put muffin liners in a muffin tin and spray with cooking spray.

2. Scramble eggs (slightly undercook them so they're a little creamy- they will cook more in the oven). Remove them from a pan and allow them to cool slightly in a bowl while you prepare the rest of the ingredients.

3. Using a rolling pin, roll out each biscuit.

4. Dice asparagus and ham. Add to the scrambled eggs. If you have not already seasoned the eggs, season with salt and pepper. Mix gently.

5. Using a spoon, place mixture into the center of each rolled out biscuits.

6. Fold up the biscuit around the egg mixture (like you would a pouch) and twist at the top. Place each biscuit into the muffin tin.

7. Bake according to biscuit package directions (My package said 17 minutes, but I cooked them for 25 so the tops of the biscuits would cook all the way through and brown up more).

Tuesday Kitchen Tip

Kitchen Tip #1

Many of my friends, especially those right out of college, get very intimidated at the thought of entertaining friends, yet alone cooking for a date. They get frazzled in the kitchen, pile up a mountain of dishes, and never end up actually getting to spend time with their loved ones.

It sounds so simple, but my number one kitchen tip is: clean up as you cook.

It's so easy to get caught up with preparing a recipe, but if you learn to change your habits, and clean up as you cook, you not only enjoy entertaining, but you'll enjoy cooking more!

So, next time you're in the kitchen, take mini breaks as you cook to rinse off dishes, pans, measuring cups, etc. that you're done with and throw them in the dishwasher.

Bruchitini

This past weekend I made good use of these tomatoes brought to me from my aunt and uncle's garden. It's a cross between a traditional tomato bruschetta, and a yummy crostini- hence, Bruchtini (aren't I clever?).

I've been craving bruschetta for weeks now, but somehow, I always end up being disappointed with bruschetta. Whether it's a recipe I've made at home or ordered in a restaurant, it's either not flavorful, has mealy tomatoes, or falls all over the front of me while I'm trying to eat it. Thus, I decided to roast the tomatoes instead of serving fresh ones which changes their texture and makes them more conducive to staying on the bread. Also, the great thing about roasting tomatoes is that even if you don't have a perfectly ripe one, the freshness and flavor magically appears during the roasting process (even the mealy ones you find at the market!).

Roasted Tomato Bruchtini
Makes: 10 bruchitini

5 medium vine ripened tomatoes
4 cloves garlic
6 oz chopped mozzarella
1/2 french baguette (sliced into 10 slices on an angle)
2 Tbsp good quality olive oil (such as Lucini)
2 Tbsp chopped fresh basil
1 Tsp. crushed red pepper flakes (the flavor will intensify while roasting)
Salt and freshly cracked pepper to taste

1. Preheat oven to 325. Line a jelly roll pan with aluminum foil.

2. Wash and roughly chop tomatoes. Place in a medium size bowl. Coarsely chop the garlic and add it with the olive oil to the tomatoes. Then, gently stir in the crushed pepper flakes, salt, and pepper.

3. Spread tomato mixture onto to foil lined jelly roll pan. If you do not have a jelly roll pan, make sure to use a pan (not a baking sheet) with sides because the tomatoes will release juices as they cook.

4. Roast tomatoes for 30-40 minutes. Remove from oven and scoop into a colander/strainer and allow excess juices to drain. Allow mixture to drain until it has reached room temperature.

5. While the tomatoes drain, cut the baguette on an angle and toast until lightly brown. Wash and chop the basil. Chop mozzarella.

6. After the tomatoes have reached room temperature, scoop 2 Tbsp. onto each baguette slice. Then, top with a few pieces of chopped mozzarella. Sprinkle with basil.

Enjoy!

The great thing about the above recipe is that it not only is an easy and delicious summer recipe, but it also allows for adjustment. If you'd like to use less garlic, reduce the garlic cloves. Or, if you'd prefer to add more mozzarella or basil, you can adjust that as well. 

Tomato Lovin'

My aunt and uncle, who I am fortunate to live near, have an abundant tomato crop this season, and were generous enough to share some of the fruits of their labor with me the other day:

I'm posting up at home due to carmageddon this weekend, so I've decided it's a great time to try some new recipes.

Make sure to check back Monday for a fresh, delicious, and easy recipe that I can't wait to share!

Friday Lust

Friday to me is the perfect day to discuss the fun gadgets that I'm lusting after for my kitchen. Today is an absolutely gorgeous day in LA, and I can't think of anything better to accompany it than fresh ice cream. I'm sans ice cream maker right now, but I can't think of anything I'd rather have in my kitchen right now than this lovely from Williams-Sonoma:

I think that as a home cook, it can be very easy to go overboard on kitchen gadgets. I've found that unless you are very savvy in selecting them, your kitchen can start looking pretty junky and after a while you have things falling out of cupboards onto you (I speak from experience on this one). 

What has me convinced on this one however, is not only is it supposed to be a phenomenal ice cream maker, but if you purchase it now, you not only get a to die for discount, but you also get a $25 gift certificate to Williams-Sonoma.

Also, I got a homegrown kumquat delivery from a family member last night, which is adding to my ice cream maker temptation:

(The fun jar my kumquats are in used to be what they sold jam in the 1960's in- love it!)

I'm thinking I may give in and run to Williams-Sonoma this weekend and make some kumquat ice cream this weekend. Y-U-M!

Oh, Martha!

Have you ever had the experience of putting on a coat or a pair of pants and finding money in the pocket? Well, I kind of get that same feeling when I go through my cookbook collection and find a book with amazing recipes that I forgot I had. I'm in the process of moving, and last week, while going through cookbooks, I stumbled upon this long lost gem:

I seriously heart Martha (and wish I had her crafting skills), but in the past, we've had some differences in taste when it comes to cooking. I was skeptical to give our relationship another try, but let me tell you, I'm glad I did. I've been in a "salad rut" for months, and this book was the first step in digging myself out of it. Behold, my new love:

Cantaloupe and Bocconcini Salad with Mint
Adapted from Everyday Food: Great Food Fast by Martha Stewart

Serves: 4 appetizer salad portions  Prep: 15 minutes

1 ripe cantaloupe
8 ounces bocconcini (mini mozzarella balls) or  2 cups of fresh mozzarella cut into uneven cubes, drained of any excess liquid
4 slices of prosciutto
1 lemon (sliced in half)
3 Tbsp chopped fresh basil leaves
3 Tbsp torn mint leaves, saving extra mint for garnish

1. Cut the cantaloupe in half and scoop out the seeds using a spoon. Then, scoop the cantaloupe into 1-inch balls with a melon baller. If you do not have a melon baller, simply cut the melon into bite sized chunks.

2. In a large bowl, gently combine the cantaloupe, bocconcini, prosciutto, 1/2 of a lemons worth of juice, basil, salt, and pepper to taste.  (Tip: As mentioned, make sure, especially if you bought bocconcini, that you drain it of any excess liquid before putting it in the salad. Otherwise you'll have a runny salad. Also some bocconcini are lager that others, so if you buy the larger ones that aren't quite "bite sized", just cut them in half before putting them in the salad.)

3. Portion salad onto plates. Sprinkle each salad with 1/2 tsp. torn mint leaves (a little mint goes a long way).

4. Garnish the salad with extra un-torn mint leaves. Cut the unused half of your lemon into wedges and use as a garnish as well.

When you finish, you end up with something looking like this:

(I would have taken a picture of my variation, but I didn't think of it until I was looking at an empty plate)

This recipe is not only a delicious salad, but it's a great way to take advantage of produce that is in season. And, as always, an added bonus is that when produce is in season it's often less expensive and tastes better. 

So, pour yourself an extra large glass of chilled white wine and enjoy your impressive salad by eating alfresco or sitting in front of your AC unit- it's hot, ok?

It's My Party...

What better way I ask, dear friends, is better to kick off a blog with than a posting about my favorite of all events? Birthdays are such fun events to plan because not only they are truly a celebration, but they're also a blank canvas. With that being said, here are some of my personal favorite birthday treats and ideas meant to delight and inspire:

Cupcake babies via Vanilla Bakeshop are the perfect alternative to birthday cake. They're also a fun take on the cupcake craze that's sweeping the nation. Best of all, they're bite size, which makes them party friendly (No messy cake knives, here). Can't get to Vanilla Bakeshop? Use a mini-muffin tin at home to create your own customized versions (Stay tuned for more tips). 

Birthdays are also the perfect excuse to pick out some fabulous invitations. The great thing about sending invitations, no matter how small your celebration is, is that they set the tone for the event and get people excited. It's a simple and inexpensive way to really "wow" your guests.

This is from my all time favorite stationary boutique, Polka Dot Design. It's sophisticated, yet festive and colorful. Love it. 

The perfect present you ask? A great gift would be one of these lovelies, with the honoree's favorite cocktail in it handed to them at the door when they arrive. 

And last, but certainly not least, is my favorite gem of all. Slip this on the birthday girl after a few cocktails in the above glass or, use it as a centerpiece base for your table. Either way, it's my most coveted birthday item:

Is it sophisticated and chic? Not really. Is it fun and slightly over the top? Yes. After all, doesn't every birthday need to have a little touch of that? You can find this beauty here.