Pizza Roll

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!

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

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.

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.

Spiced Mini Burgers with Couscous

This is really quick and easy and we all eat it. It's a nice change from the usual ground beef options.
1 10 oz box couscous
1 lb ground beef
salt and pepper
1 1/2 tsp cumin
1 1/2 Tbl oregano
4 Tbl olive oil
6 green onions, sliced
4 Roma tomatoes, chopped
1 seedless cucumber, sliced into half moons
3 Tbl lemon juice
1/4 cup feta
1 8 oz container hummus and pita chips

Cook the couscous according to package directions.
Form the beef into 12 small 1/2 inch thick patties. Sprinkle them with 1 tsp salt, 1/4 tsp pepper, the cumin and oregano.
Heat 1 Tbl oil in skilllet over medium heat. Add patties and cook to desired doneness, about 4 minutes per side for medium.
Combine the couscous, green onions, tomatoes, cucumbers, lemon juice, 1 1/4 tsp salt and 1/4 tsp pepper, most of the feta and remaining oil in a large bowl.
Divide couscous and mini-burgers among plates, and sprinkle a little feta over the burgers.
Serve with hummus and pita chips.

Recipe courtesy Real Simple April 2008

Lemon Dill Chicken

I don't remember where I found this recipe, but it's so simple to make and is perfect for either kids or company.

1 package boneless, skinless chicken breasts, pounded thin
flour
olive oil
6 Tbsp lemon or lime juice
2 cups chicken broth
3 tsp dill

Salt the chicken breasts and dredge them flour. In a large skillet, brown them in olive oil. Pour in the juice, broth and dill and simmer for five minutes or until chicken is cooked through.

All done! The extra liquid is delicious mixed with rice, and asparagus would be a nice vegetable to serve with it. This recipe also works well with boneless, skinless thighs as long as they're pounded very thin.