I saw this recipe on the Food Network yesterday, tried it tonight, and was instructed to make it again, every night, forever. So I guess it was a hit! I really wouldn't mind making it often, since it only took about five minutes to put together. Here's how I made it:
1 can refrigerated pizza dough
1/4 pound pancetta
fresh spinach
1 cup mozzarella cheese
olive oil
Roll out the dough into a thin rectangle--not too thin, you don't want it to tear, and you can just use your hands if you don't have a rolling pin. Drizzle a little olive oil over the dough and brush it to the edges. Spread a thin layer of mozzarella, then all the pancetta; tear the spinach into pieces and lay it over the pancetta. Sprinkle the top with more mozzarella, then gently roll the dough up into a cylinder shape. Lay it seam-side down on a greased cookie sheet, and brush the top with a little more olive oil. Bake at 400 degrees for about 20 minutes until golden brown. Let it rest about five minutes before cutting it into slices.
I served this alone, but next time I'll heat up some good marinara sauce for dipping. It has also been suggested by a certain member of my family that this recipe would be good with seasoned hamburger and cheddar cheese. If I do switch up the ingredients, I'll post here how it turns out. Buon appetito!
Tuesday, June 24, 2008
Monday, June 16, 2008
SHRIMP IN PARMESAN BUTTER
36 lg. shrimp, peeled and cleaned
1 c. butter
3 tbsp. capers
2 cloves garlic, crushed
2 tbsp. lemon juice
1 c. grated Parmesan cheese
In large skillet, melt butter and saute shrimp, capers, garlic, and lemon juice until shrimp is done, 5-10 minutes. Add Parmesan and serve over spaghetti, linguine or other pasta. Serves 4.
* This was really good, but you can cut back on the butter and still be ok.
From cooks.com
1 c. butter
3 tbsp. capers
2 cloves garlic, crushed
2 tbsp. lemon juice
1 c. grated Parmesan cheese
In large skillet, melt butter and saute shrimp, capers, garlic, and lemon juice until shrimp is done, 5-10 minutes. Add Parmesan and serve over spaghetti, linguine or other pasta. Serves 4.
* This was really good, but you can cut back on the butter and still be ok.
From cooks.com
Tuesday, June 10, 2008
Asparagus Alternative
I really like asparagus and it's in season now, so it's a great summer vegetable. I usually grill or steam it, but this broiled version is nice too!
1 lb asparagus, trimmed
2 Tbs. olive oil
S&P
Heat oven broiler. On a baking sheet, toss asparagus with oil, S&P to coat. Arrange in a single layer and broil, shaking occasionally - about 6-8 minutes.
This works well with broccoli too, but I roast it at 400 instead.
1 lb asparagus, trimmed
2 Tbs. olive oil
S&P
Heat oven broiler. On a baking sheet, toss asparagus with oil, S&P to coat. Arrange in a single layer and broil, shaking occasionally - about 6-8 minutes.
This works well with broccoli too, but I roast it at 400 instead.
Rosemary Chicken & Zucchini
This is from Real Simple and looks great!
1 lb. new potatoes
2 carrots
2 zucchini
1 bunch Rosemary (I Tbs.)
4 boneless, skinless chicken breasts
S&P
2 Tbs. Olive oil
2 Tbs. Whole grain mustard
Heat oven to 400. Quarter potatoes and cut carrots and zucchini into 2-inch sticks. Mix vegetables in bowl with olive oil, mustard, rosemary, S&P. Pour into 9x13 dish and place chicken on top (season chicken with S&P first). Roast for 25 minutes, toss vegetables and turn chicken, continue roasting until chicken is done (about 20-25 more minutes.
1 lb. new potatoes
2 carrots
2 zucchini
1 bunch Rosemary (I Tbs.)
4 boneless, skinless chicken breasts
S&P
2 Tbs. Olive oil
2 Tbs. Whole grain mustard
Heat oven to 400. Quarter potatoes and cut carrots and zucchini into 2-inch sticks. Mix vegetables in bowl with olive oil, mustard, rosemary, S&P. Pour into 9x13 dish and place chicken on top (season chicken with S&P first). Roast for 25 minutes, toss vegetables and turn chicken, continue roasting until chicken is done (about 20-25 more minutes.
Subscribe to:
Posts (Atom)