:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Twist on an Original

We love making homemade pizza and after watching a Jacques Pepin cooking show last weekend (in which he made a fancy pizza) we had a hankering for something different than the usual pizza we make. I perused the internet for quite some time looking for a pizza recipe that would match the taste I was craving. And wouldn't you know it, Pioneer Woman {of course} had the *perfect* recipe. The only thing I changed was to add some fresh basil leaves. I made this with her pizza dough recipe as well. Get ready for a party in your mouth!

PW's Caramelized Onion and Prosciutto Pizza

* 1 whole pizza crust
* olive oil
* 1 whole large red onion, halved and thinly sliced
* 1/4 Cup brown sugar
* Kosher salt, to taste
* Parmesan cheese, grated
* 10 ounces fresh mozzarella cheese, thinly sliced
* 8-10 slices proscuitto
* fresh basil leaves (optional)

Directions

Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Add basil leaves. Randomly lay slices of prosciutto over the onions.Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately. Enjoy!!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Caramelized Onion and Prosciutto Pizza

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizer/Salad

After a few busy weeks and our first family vacation I am back to posting recipes. Summer has finally arrived here in Santa Cruz and with it comes my desire for easy, light, flavorful foods. I think many people would agree that you can't beat a combination that includes olive oil and balsamic vinegar. Add some fresh tomatoes, basil, and fresh mozzarella in there and you have yourself a perfect appetizer or light main dish to enjoy!

Caprese Salad

* 2 - 3 Fresh tomatoes - (I typically try to use garden fresh and the most flavorful)
* 1/2 pound or one ball fresh mozzarella, drained and sliced or cubed (Costco has the best deal!)
* 15-20 fresh basil leaves, whole or chopped
* 2-3 Tablespoons extra virgin olive oil
* 1-2 Tablespoons balsamic vinegar
* salt and pepper

Directions

There are many ways to prepare caprese salad however, we typically do in two different ways, depending up on our mood - slices or diced. If preparing sliced, simply slice tomatoes and fresh mozzarella in 1/4" thick slices. Alternate tomato slices, mozzarella slices, and whole basil leaves. Generously cover with olive oil and balsamic vinegar. Add salt and pepper to taste. If you use small tomatoes such as grape or cherry, simply slice in half. Dice mozzarella, chop basil and mix with tomatoes. Generously cover with olive oil, balsamic vinegar, salt and pepper. Stir gently and enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for printable version of Caprese Salad

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: South of the Border

Memorial Day is just around the corner which means summer is on it's way! Spring and the arrival of summer make me crave light, colorful, zingy foods. If you're looking for something to make for a gathering or to devour on your own, try this mango salsa. My taste buds are buzzing just thinking about it. It is fabulous as an appetizer with chips or crostini. It is also perfect to pair with grilled chicken, steak or fish. Enjoy the onset of summer with some of this delicious mango salsa.

Avocado, Tomato and Mango Salsa

* 1 mango, peeled, seeded and diced
* 1 avocado, diced
* 4 medium tomatoes, diced (I remove the juices and seeds before dicing)
* 1 jalapeno pepper, seeded and minced
* 1/2 Cup cilantro or parsley (which ever you prefer)
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 Tablespoons fresh lime juice
* 1/4 Cup chopped red onion
* 2 Tablespoons olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Avocado, Tomato and Mango Salsa

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizer or Side Dish

Living twenty minutes away from the 'Artichoke Capital of the World' has it's benefits. Huge, fresh artichokes are available year round, and since spring is their best growing season, we have been partaking quite a bit as of late. Markus made these artichokes a while back and they were delicious. This Giada De Laurentiis recipe is easy to make and perfect for an appetizer or a side dish and is a great dish to set out for dinner guests. So, get a little daring and try something new!

Baked Artichokes with Gorgonzola and Herbs

* 4 artichokes
* 3 lemons
* 10 ounces MILD Gorgonzola cheese, room temperature
* 2 Tbls. cream (I use milk instead)
* 2 tsp. fresh thyme, chopped
* 2 tsp. fresh parsley leaves, plus 1 Tablespoon, chopped
* 1 clove garlic, minced
* 1/2 tsp. fresh ground black pepper
* 3 Tbls. bread crumbs
* 1 Tbls. olive oil

Directions

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears (or scissors), trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream (or milk), thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley. You can also use Italian style breadcrumbs in place of the extra parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish (I spray the dish first). Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve. Enjoy!

Picture courtesy of Food Network

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Baked Artichokes with Gorgonzola and Herbs

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizers

One of my favorite appetizers to make is a baked brie dish. It looks amazing (like you spent a lot of time on it), is absolutely delicious, and very easy to make. Next time you want a simple and delectable appetizer try this one -- you won't be disappointed!

Baked Brie

* 1 round or wedge of brie cheese
* 1 jar mango chutney (or any kind of chutney-I used Trader Joe's Apple Cranberry Chutney for the dish pictured below)
* cashews
* dried cranberries
* dried apricots

It will look something like this:Preheat oven to 350 degrees. Place brie on oven safe dish, cover with chutney (use as much as you like), sprinkle cashews, dried cranberries and apricots over the top. Bake in oven for 15-20 minutes (just enough to soften the cheese) and serve with sliced baguette. Enjoy! Now that you have baked it, you it will look like this gooey deliciousness:If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Baked Brie

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizers

With Thanksgiving right around the bend many of us will be either hosting a large gathering or heading to one. If you need something to tide the masses over until the turkey is done, these will do the trick. This recipe comes from my friend Jessica's granny. (Any recipe created by Jeanette Kraft is sure to be one of the most delectable things you will eat!) It is not only easy, but ridiculously delicious and a perfect appetizer for any occasion.

Jeanette Kraft's Olives

* 3 cans whole black olives, drained (or 1 can black olives, 1 jar green unstuffed olives, and 1 jar kalamata olives)
* 2/3 Cup olive oil
* 1/3 Cup apple cider vinegar or rice wine vinegar
* 1 tsp. red pepper flakes
* 1/2 tsp. freshly ground black pepper
* 2 tsp. salt
* juice of 1/2 lemon
* zest of lemon
* 1 tsp. minced garlic
* 5-6 drops Tabasco sauce
* 1/2 dried thyme or a "clump" of fresh thyme

Directions

In large ziploc bag whisk oil, vinegar, lemon juice, lemon zest, Tabasco and all spices together. Add olives and marinate in refrigerator for at least one hour, preferably overnight. The longer they marinate, the better the flavor. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Jeanette Kraft's Olives

:: Thursday's Recipe Rodeo ::

It's time for Thursday's Recipe Rodeo! This is the place to get some new recipes or a maybe even a twist on an old one. Feel free to take any recipe that is posted on here and use it as you please.

Today's Round Up: Appetizers

After unsuccessfully trying to find the perfect bruschetta recipe that we both *loved*, I finally came up with my own that hits the spot every time!
Nini's Tomato Basil Bruschetta

* 5-7 tomatoes (I use tomatoes on the vine)
* 2 cloves garlic, chopped/crushed
* 2 Tbsp. fresh basil, finely chopped
* 1 1/2 tsp. kosher salt
* 1 tsp. freshly ground black pepper
* 2 1/2 tsp. balsamic vinegar
* 3 Tbsp. olive oil
* Ciabatta bread or rustic baguette

Directions

In medium bowl whisk garlic, basil, balsamic vinegar, salt and pepper together. Drizzle in one tablespoon of olive oil at a time while whisking (this ensures that oil and vinegar emulsify.)

Dice tomatoes. *I usually cut off the top of the tomato and 'empty' the tomato of seeds and juices by cleaning out the tomato with my thumb. This ensures that the bruschetta is not too watery. Once tomato is 'emptied' of seeds and juices I slice and dice.

Add tomatoes to bowl and mix thoroughly. Let bruschetta sit at room temperature for 20 minutes to absorb all flavors. Enjoy bruschetta on fresh or toasted ciabatta bread or any type of baguette.If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!

I would love to hear some of YOUR recipes!Click here for a printable version of Nini's Tomato Basil Bruschetta

:: Thursday's Recipe Rodeo ::

I consider myself to be a student in the kitchen. I am constantly learning new things and new recipes. Lately, many people have been asking me for my recipes which has led me to start a new weekly 'carnival' of sorts. Welcome to Thursday's Recipe Rodeo!

This is the place to get some new recipes or a maybe even a twist on an old one. Feel free to take any recipe that is posted on here and use it as you please. If you want to join in on Thursday's Recipe Rodeo on your own blog, please link back to this blog or leave your recipe in the comments here - one can never have enough recipes!

Today's Roundup: Appetizers

This is my mom's own recipe. It is a family favorite and is perfect for warm summer days (or any time of the year).

Blue Cheese Dip

* 1/3 - 1/2 lbs. Blue Cheese (I use the wedge, not pre-crumbled)
* 2 Cups sour cream (I use light)
* 3 Tbsp. mayonnaise
* 1/2 tsp. salt
* 1 1/2 - 2 tsp. garlic powder
* 1 Tbsp. Worcestershire Sauce

In medium sized bowl, crumble blue cheese with fork. Add all ingredients into bowl and mix well.

Chill in refrigerator for at least one hour to bring out flavors. Best flavor is reached after one day in fridge. This dip is fantastic with crackers, carrots, celery, on toast, salad, chicken wings...you name it, it is amazing!Since I really don't want to wait until next Thursday, here is another recipe that I got from Stephanie at Metropolitan Mama. Homemade Granola Bars...um...delicious!!

There you have it. The first ever Thursday's Recipe Rodeo. Remember, if you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!

Can't wait to get some of YOUR recipes!Click here for a printable version of Blue Cheese Dip