Archive for July 2015

Mealtime Monday: Arugula, Proscuitto, Fig and Cheese Flatbread

Monday, July 27, 2015

Oh boy!  Even writing this post is making me want to go back and bake a second, okay, third  flatbread.  This is my all-time favorite quick, easy and DELICIOUS meal.  The whole thing takes 20 minutes from start to savoring the very last bite.  Perfect for that 'Let's-Get-into-the-Friday-Vibe-Crack-Open-Your-White-Wine' Thursday night meal.  Let's get cookin'!



Preheat the oven to 475 degrees.



Take a bag of pre-made store-bought dough and cut it into the correct portion then flour and stretch/roll it out.
{HINT: When I am devouring this solo, I usually cut the dough into quarters.  If my husband and I are eating this, I use thirds or half of the dough depending on our starvation level.}
Use a generous portion of olive oil on a foil-lined baking sheet.  Spread the dough out as thin as possible on the sheet.



 Drizzle a little olive oil on the top of the dough so it doesn't dry out.  For an extra flavor kick, sprinkle some Italian seasoning and cracked pepper on top of the uncooked dough.

Into the oven for 8-10 minutes depending on the thickness of your dough.  You want to take it out when the bottom of the dough is nice and golden brown.

Allow the cooked flatbread to cool momentarily before spreading fig preserves/jam over  the top.




Tear pieces of proscuitto and your favorite cheese spread out on top of the flatbread and fig.  I loooove me some goat cheese crumbles, my husband prefers shaved parmesan.  If neither goat cheese nor shaved parmesan are available blue or gorgonzola cheese crumbles work as well.  Also, if there is no proscuitto or it's not your thing, use some good ol', beloved BACON!







Lastly, lightly dress a few handfuls of delicious, peppery arugula with balsamic dressing.  I love, love, LOVE TesseMae's balsamic vinaigrette but any balsamic dressing will do.  Generously spread the arugula over the finished flatbread and VOILA!  Buon Appetite!







Ingredients:
store bough pizza dough
fig preserves (alternatively you can use peach jam)
your favorite cheese (goat/blue/gorgonzola crumbles or shaved parmesan) 
arugula 
proscuitto (or BACON!)
optional: Italian seasoning or cracked black pepper

What's  cookin' with you?!  Link up below!

   
   

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MEALTIME MONDAY - Pesto Ravioli with Roasted Grape Tomatoes and Asparagus

Monday, July 13, 2015


A robust repertoire of recipes that are simple, speedy and delicious! 

Another blissful week of summer has whizzed on by,  I don't start to freak about going back until the beginning of August so I still have some time.  This week's MEALTIME MONDAY Linky Party is a super quick, great summer meal.  I usually start making this in March to get us in the summer-mood.  

Pesto Ravioli with Roasted Grape Tomatoes and Asparagus 

Preheat oven to 375 degrees.  Chop off the bottom ends of a handful of asparagus (one small handful per person).  If the stalks are super thick, take a vegetable peeler and strip off some of the outer skin.  

Arrange the asparagus and grape tomatoes on a baking sheet lined with tinfoil (easy cleanup!).  Keep them separate so that if the tomatoes burst, they don't leak on the asparagus.  Drizzle olive oil (to lightly coat) and then sprinkle on a generous helping of salt and pepper.  


I like to sprinkle some Italian seasoning on the tomatoes for an extra dose of flavor.  Put the baking sheet in the oven for 25-30 minutes, make sure the tomatoes don't burst! 

Next, boil a pot of salted water with a dash of olive oil (to prevent sticking!).  After about 15 minutes, carefully place the ravioli (or other stuffed pasta of your choice) into the pot.  These cook quickly, so make sure to reduce the heat and keep an eye on them! The ravioli should be finished in less than 10 minutes.  

{For the sake of time, I used store-bought pesto.  I will post on my homemade pesto recipe soon!  It doesn't take long at all and is even more delicious than this scrumptious paste}


When the ravioli have finished, delicately drain them and place them in your serving bowl.  Spread about 2 tablespoons of pesto into the bowl and mix.  


By now the tomatoes and asparagus should be finished.  Remove from oven and carefully spoon the tomatoes into the pesto ravioli bowl.  Continue to mix until thoroughly combined.  Place the asparagus spears on your plate and - VOILA! Dinner is served! 


Ingredients:
1 package of ravioli of your choice (I like four cheese and my husband likes spinach!) 
2-4 tablespoons of pesto (depending on how intense you like the flavor)
10-15 grape tomatoes 
15-20 asparagus spears
salt and pepper to taste
olive oil 
Italian seasoning (optional) 

What's your go-to meal? 

   
   



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MEALTIME MONDAY! Sausage Pasta

Monday, July 6, 2015



HAPPY SUMMER, friends!  I don't know about you, but I have been soaking up every single lazy, relaxing, rejuvenating moment of summer.  Seriously, I am so "in the summer zone" I haven't even put in my orders yet (shh! don't tell, I swear my Really Good Stuff cart has  1,000 items in it, I just need to put them on purchase order form!).  Anyway, as much as I would loooove to be working on TPT items right now, I just can't.  I know in a few weeks I will motivate myself to revamp some oldies or create some new products (maybe I'll get around to that K-3rd STEAM product I've been meaning to make for the past 18 months...) but for now, I am all about the beach, reading chic lit, attempting to exercise and .... COOKING!

Okay, so here is the deal.... I am starting a weekly link party all about cooking! You guys, who is loving cooking now that we aren't exhausted and just wanting to order take-away after a looooong day or faculty meeting/parent teacher conference!?  Cooking has once again become enjoyable.  My aim for this linky is to share simple, easy, and QUICK meals for teachers (or anyone!) to utilize after a long day. Simple steps, ingredients that won't break the bank, and most importantly- speedy!

Two years ago I couldn't even cook a piece of chicken on a George Foreman grill.  No, seriously, I was helpless.  Right around the time we got married, I got a ton of gorgeous cooking gifts off of my wedding registry.  I mean, if people were going to spend the money to buy me such nice presents, I figured I might as well have learned how to boil a pot of water.  Yikes!  Two years later, I still have my fair share of kitchen disasters and my super, super picky palate isn't helping (TRUE STORY: I didn't eat anything that wasn't white until I was 12) but, I have made a concerted effort to master some quick meals for the week nights.  Join in this linky and share your favorite simple and speedy meals.  Let's start a nice repertoire of recipes for heading (ahhh! I can't even say it...) Back To SchooL!

Here goes nothing...

ps- please be patient as I practice working on my recipe steps.  I feel like that Writers' Workshop lesson where you have the kids tell you how to make peanut butter and jelly and you follow their directions exactly and it is a disaster.  #teachernerd


Sausage Pasta

Super simple and delicious dinner, ready in less than 15 minutes!  Okay... Wish we luck with my directional skills!

I had some leftover spicy Italian sausage from grilling kebabs over the weekend and my husband loooves this sausage pasta dish so I figured, "why not?"

First, put a pot of salted water on the stove and wait for it to boil. 

While the water is heating up, I removed the sausage casing (cut down the center with a scissor or knife then pull off) and cut these little guys into about 3 pieces each (about 1/2 an inch thick).  Then throw them in a skillet on medium high heat with  a tablespoon of butter or olive oil.  Cook them until browned on the outside and no longer pink on the inside, about 8 minutes.  

I always add some minced garlic (1/2 teaspoon) and white wine (1/2 cup) into the pan during the last 3 minutes of cooking just to infuse a little extra flavor. 


While the sausages are cooking on the stove top, I throw in my FAVORITE ingredient EVER- STEAMFRESH veggies!  These are a GODSEND 3-5 minutes in the microwave and VOILA- fully cooked vegetables.  These are a staple in many, many of my meals.  
I use the Premium Selects broccoli florets for this recipe because the stalks just don't taste as good with the pasta and sausage.  
Throw these in the microwave for 5 minutes (check your time/wattage depending on your microwave).



Now, the water should be boiling and add in your favorite pasta.  I usually use orecchiette but those are super are to find at my local Stop and Shop. Tonight I just used penne.  Any pasta will do.  
  
Once the pasta and broccoli have finished place them into the pan with the sausages.  This helps them to really absorb the flavor of the white wine and garlic.  Mix it around a little then spoon the ingredients into your serving bowl.  


As you will learn, I put cheese on EVERYTHING.  I sprinkle a little a lot of pecorino romano (parmesan will do, too!) onto the pasta dish and my husband likes to add a little red pepper flakes for some extra heat.

Ingredients: 
2 sausages per person
1 cup of pasta per person
1 packet of Steamfresh broccoli
1 tablespoon of olive oil or butter 
1/2 teaspoon minced garlic
1/2 cup of white wine
grated cheese to taste
red pepper flakes to taste

Dinner for two is served in less than 20 minutes!  Phew!


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