No Bread Pizza

So this is another Pinterest find, but I did change up the original recipe, just a smidge.  Here's where I got the recipe/idea from:  Portobello Pizza Bites

Ingredients:
**NOTE:  I only made this for myself & had a side of avocado, tomato, mozzarella, evoo, & basil salad.  By myself with nothing else, I could probably eat closer to two of these ;)**
**NOTE2:  The list of ingredients is totally up to you & how much stuff you want on your pizza, so apologies for no exact measurements**

1 Large Portobello Mushroom Cap
Marinara Sauce (from the can & proud!)
Fresh Mozzarella Cheese (cubed)
Red Peppers
Turkey Pepperoni
Parmesan Cheese

What To Do:
- Set your oven to 400 degrees, while your oven preheats, start on your mushrooms.
- Take your mushroom & with a damp paper towel clean the top side of the mushroom.  Be really gentle with it, don't run the mushroom under water as they tend to soak up liquid easily & will have a more rubbery texture if you do that.
- With a spoon scoop out the underside of the mushroom, be careful with this as well, the mushroom is "sensitive".  Also scoop out/off the stem.  Toss all that fun stuff & now you have the "bread" for your pizza.
- On a baking sheet lined with foil place your mushroom top side down.  Bake for 7 minutes.
- Remove your mushroom from the oven.  **Mine was a little sweaty so I drained the excess liquid & cleaned it up just a bit**
- While your creating your pizza, turn on your broiler
- Spread your marinara sauce, add your mozzarella & the remaining toppings.
- Once your broiler is ready, put your topped pizza back in the oven for 3-5 minutes, mine were in there for about 4 minutes, just wanted to get it melty.
- Enjoy!!  This is definitely a "knife & fork" kind of pizza, the mushroom wasn't really crispy, so I think it may be hard to eat like a regular slice of pizza

Finished product on the right, good stuff.

Stuff I'd Do Differently Next Time:

I think I'd like to place the mushroom under the broiler for maybe a minute before adding the toppings, just to see if any "crisping" would happen & also maybe season the actual mushroom itself, not 100% sure with what, but this recipe was so easy that I think you can make it your own without really messing anything up.  Also, I want to try these as tiny little appetizers by using the mini portobello mushroom caps, they'd be so fun & easy to make!  

Oh the possibilities.....try 'em out, let me know what you think!  Hope you enjoy!

So...How Are You Spending Your Time Now?

As most of you know, Lake & I will be moving to the Dallas area in the next month.  This past weekend we secured an apartment in Addison, it's within walking distance of where Lake will be working out of for the next few months, then they'll be shifting the office to North Plano, which is where we'd like to end up when it comes to our new home!

Anyway....as most of you know as well....because of this move, I've left my teaching position.  I'm slowly looking for something else, but until we are up there & moved in, my search is very light.  So then...you may ask, what do I do with my time?

Well, on most days, I wake up & go for a quick jog, nothing major, 2 - 3 miles.  I've also become an expert cleaner, house picker upper & laundry doer.  My goodness, keeping the house "show ready" is a full time job...I know those of you with kids are rolling your eyes at me, but in total seriousness....I feel the pressure.  "HOUSE MUST BE SPOTLESS AT ALL TIMES!"  Even though we haven't received on offer on our home...yet, all of the feedback from the showings have stated:  "Home shows like a model, but we didn't like....." So oh well, I know that the right family will buy our home, we just have to keep praying & be patient!  If you know of anyone looking for a 3 bed/2 bath in the Northwest side of SA, LET ME KNOW, Please :)

I've also been able to explore the joys of cooking once again!  And that's always fun.  Trying out lots of new recipes, lots have been from Pinterest.  My fave one that I've found so far has been for a pizza that I made last week, here's the link from Pinterest.  Now, I didn't "shuck" the corn, I opened a can, but for the most part, I followed the recipe & it was GOOD!  I'm trying out a recipe for loaded nachos tonight, seriously...I cannot wait to see how they turn out!

My version of the cherry tomato, goat cheese & corn pizza

Speaking of Pinterest, I've also been doing lots of "utilizing small spaces" searches, as well other home type of searches.  One of my favorite things has been finding different "brews" to making your house smell yummy!!!  Last week I tried one called "Witches Brew" & it made the house, well at least the kitchen & TV Room area smell so good!  The recipe linked above calls for lemon, apple, orange, cinnamon sticks, all spice & cloves....I'm simmering one right now with keys limes, an apple, orange, all spice, cloves & just a sprinkle of cinnamon & it smells just as good!  I've also pinned a couple for a more "Christmas" smell & one for the Spring.  Super easy!

Today's brewing concoction, smells like Fall!

So that's pretty much what I've been up to.  Well that & tying up our loose ends here in SA & just prepping us for the move & watching as much HGTV & Property Brothers as I can possibly watch!  If you get a chance, try the "brew"...it's awesome & if you try a different version, send it my way!  :)

Greek Yogurt Chicken Salad - Say Whaaaaaat?!

I found this "recipe" posted on Pinterest, but couldn't find the actual recipe link....ya gotta love when that happens.  Anyway, I was able to figure out what was in the recipe just based on the picture, so I went for it.  Here's my version....Oh & can I just say, I'm super excited at how it turned out, using 0% fat greek yogurt as the binding agent kinda freaked me out, but it was good!

Ingredients:

1/4 cup sliced almonds (I bought the pre-sliced almonds) - I still gave them a rough chop
1/2 cup golden raisins - chopped (the original recipe called for craisins, but I already had the golden raisins so I figured I should just use those)
3/4 cup green grapes - quartered
3/4 cup green apple - cubed (chop them up as small as you like, they add a nice crunch!)
1/2 cup red onion - finely chopped (you want these pretty small, no one likes biting into a huge chunk of raw onion)
6 oz of Greek Yogurt (0%) - (depending on how creamy you like your salad, you can add more or less)
1 cup grilled chicken breast tenderloins - cubed or shredded depending on how you like the chicken in your chicken salad
Salt & Pepper to taste
Extra Virgin Olive Oil


Directions

In a medium bowl toss your chicken with EVOO (small drizzle - enough to sauté in a grill pan), salt & pepper to taste.  In a medium skillet, sauté your chicken tenderloins until cooked all the way through.  NO PINK in your chicken!

While your chicken is cooking, in a large bowl, mix together the first five ingredients (almonds, golden raisins, green grapes, green apples, red onions).  Lightly toss those together.

Add in half of your greek yogurt & mix gently.  See how you feel about the consistency on whether you want to add more.  Lightly salt & pepper your mixture.  Add in more of your greek yogurt if you'd like.

Once the chicken is done, toss it into your salad mix.  Gently toss together.  Place in the fridge for 20-30 minutes to let everything cool together.

TAAAAAA-DAAAAAAA

It's definitely a sweeter salad, but very yummy.  To lighten on the
sweetness I'd say don't use as many grapes

I used the extra part of the apple as a cracker, it all turned out great & perfect for lunch with left over for a few days.  This could probably even be a nice light appetizer for a brunch  :)

Half of my serving was on thinly sliced apples

26 Day Picture Project - Day #10

Day #10 - Spa Water

I've been on a "Spa Water" kick since I attended the AVID conference last month in Dallas. It's super easy & I've actually gotten more ideas from a pin that my friend Alison pinned a couple of weeks ago that had "recipes"

In the end it's all very simple, you chop whatever fruit you like & place it in the bottom of a pitcher, I personally like to muddle mine up a bit, then add a layer of ice & finally the water. Let it sit for a few minutes, then enjoy! The longer you let it sit, the more flavorful it gets, I do however suggest you tossing out the water after a day, even if you aren't done. If I use citrus of any kind I lightly squeeze the fruit before dropping it in.

So far I've tried:
Strawberry-Raspberry; Raspberry-Lime; Lime; Apple; Cucumber-Lime; I haven't been brave enough to add mint or basil, but I've seen recipes with it!!

Today's concoction is Strawberry & Cucumber, very interesting flavoring, love it! Thanks for the idea Mitra!! :)

Fruit Salsa

Next year I will serve on the Board of Directors for the Junior League of San Antonio as the Communications Council Chair.  This past Sunday I invited my council over to our home to meet, mix, mingle, snack, & play a couple cheesy "get to know you" games.  All in all it was quite a fun afternoon if I do say so myself!  ;)
I prepared a variety of snacks for the group, but I'd have to say that the most popular dish was the fruit salsa I made.  I apologize for not having step by step photos available for view, but I didn't think it would be so good that it would be worthy of a blog post, I was surprisingly wrong! 

Fruit Salsa
3/4 Cup Sliced Strawberries
3/4 Cup Sliced Mango *I went ahead & bought the pre-cubed ones that are available at HEB right now.  I think mangoes are the most difficult fruit to deal with, so yes, I paid more for the convenience, but in my opinion, the convenience was well worth the extra couple dollars I spent
1/4 Cup Sliced Red Onion
4 Basil Leaves Sliced
2 Tablespoons of Lemon Juice
Salt & Pepper to taste

Combine all of the ingredients & gently mix together.  You want to let all the juices mix together nicely so if you can, make this a couple of hours ahead of time. 
We enjoyed this salsa with Sweet Potato chips which I discovered over the weekend as well.  YUM-O!

Complete Fruit Salsa before hitting the fridge for a couple hours

After trying this, I think I may try a variation.  I think the mango was so good, as were the strawberries, next time I may also add in some pineapple & a little more basil (2-3 more leaves).  I think the amount of onion was fine though, I guess I'll have to slightly increase it if I add more fruit.  All in all a very good, yummy, & easy salsa.

Enjoy!

*recipe courtesy of Pinterest

Chicken with Orange-Ginger Glaze

I've had this recipe for a really long time.  It's from Cooking Light magazine circa like 2004, it's been in my cooking binder, I just never made it (not sure why).  Anyway, as I was putting together our "menu" for the week, I came across this recipe & decided to give it a whirl!

Ingredients

1 lb. of Chicken Breast Tenderloins
1/2 tsp. of salt
1/4 tsp. of pepper (pretty sure I added more than that!)
1/8 tsp. of garlic powder (pretty sure I added more than that!)
1 1/2 teaspoons of EVOO (I did 3 turns around the sauté pan)
1 navel orange
3 tablespoons honey
1 tsp of grated peeled fresh ginger
1 chopped green onion

Chicken with Orange-Ginger Glaze ingredients

1.  In a bowl, grate the rind & squeeze the juice from orange to measure 1 tsp. rind & 1/4 cup of the juice of the orange.  Add honey & ginger to the bowl & whisk everything together.

Orange-Ginger Glaze

2.  Season chicken with salt, pepper, & garlic powder.  Heat oil in a large skillet over medium-high heat.  Add chicken; cook 3 to 4 minutes on each side or until browned. (cook the seasoned side down first)

3.  Add the orange-ginger glaze to your sauté pan, scraping the bottom of the pan to loosen the browned bits.  Bring to a boil; reduce heat & simmer, uncovered for about 7-10 minutes or until chicken is done & your orange-ginger glaze is syrupy.

Just about finished......

4.  Sprinkle with chopped green onions.

the completed dish, yummmmmmmmm!

I served the finished chicken over a bed of brown rice....it has a nice "chinese" food flavor to it.  If you aren't a HUGE fan of ginger, I'd cut the grated ginger in half, it was definitely a strong flavor, but really good!

Let me know if you try it, it's so yummy!

Cowboy Dip

For Super Bowl Sunday Lake & I went over to a friend's home for their Super Bowl Party.  Everyone was asked to bring an appetizer, side, or dessert.  Since I'm the self-proclaimed App Queen, I went with what I knew! 
I made my "Cowboy Dip" which has been making people happy since 2003!  I got the recipe from one of my college roommates sister in laws....does that make sense?  I did change it up though....if you've ever eaten with me you know that I loathe black beans, I have a very strong hatred for them.  This baffles people & they just don't get it.  I just don't like the texture of them, they're really really chalky & yeah....so anyway, the original recipe calls for a can of black beans as well....you are more than welcome to add in your own, I will however pass on them....

Cowboy Dip
1 can Corn (Drained)
2 Small Avocados
2 Roma Tomatoes
2 Green Onions
1 handful of Cilantro
2 key limes (juiced)
2 tablespoons of Red Wine Vinaigrette
Salt & Pepper to taste



the batch that I made on Sunday was doubled, so that why I have so much more of everything!

 *Put the corn in a large bowl (make sure you drain it!)
*Dice up your tomatoes, green onions, cilantro, & avocado
*Add them to the bowl with your corn
*Gently mix together your ingredients

A couple of slicing tricks:

With my green onions I cut off both ends, then cut the entire stock in half.  I then cut all my halves at the same time.  It makes for a much quicker chop.  Thank you Racheal Ray!

For the avocado I score it in the skin, length wise, then horizontally.  Once you get it scored just turn it over into your bowl & give it a gentle squeeze.  I have found this to be the easiest way to control an avocado.  Just be careful with your knife while you're scoring!

*Squeeze in your lime juice
*Add in your vinaigrette
*Mix together all of your ingredients
*Taste & then you can determine how much salt & pepper you'd like to add

This is meant to be a "chunky" dip.  I've also just used it as a side salad.  It's really good with scoops chips!  Let me know if you try it, this is always my "go to" app when I'm not sure what else to make :)

The "Perfect" Guacamole?!

So I've been asked, on a few occasions to share my "recipe" for guacamole.  I say "recipe" because it's not really one....more just avocado with a couple other things thrown in for good measure & for yummy delish-is-ness! 

My love for the avocado began at an early age, my mom was a HUGE fan, so there were many many times where we'd share a smashed avocado sandwich for lunch.....two pieces of white bread with some avocado all mashed up in the middle....simple & as good as that!  Since that time my poor mother has had to give up the wonderful-ness that is the avocado!  She discovered it was triggering her migraines, super bummer!!  I try not to bring up my guacamole around her, I think it's cruel.....I just hope I don't one day suffer the same fate.....

So how do I make "my" guacamole?  Well, I kinda stole my secret ingredient from Boudro's on the Riverwalk, shhhhhhh, don't tell them though!

EVE's Guacamole
*1 Ripe Large Haas Avocado (mashed)
*HEB Prepared Pico de Gallo (I buy mild, I'm a wuss when it comes to spicy stuff, but I'd say if you like it spicy, get it spicy!); I use about 2 - 3 heaping tablespoons.  It kinda depends on how much avocado you were able to get out.  Just remember, you always want more avocado, then pico.....figure out your own ratio.
*Juice of 1 Lime or 2 -3 small key limes
*Juice of 1/2 an Orange (***secret ingredient)
*Salt & Peppar to taste
*Your favorite bag of tortilla chips OR I've recently discovered that this goes great with Pita Chips as well!

This makes a good bowl full, so it can be used as an appetizer for a dinner of about 4-6 people depending on how addictive they think it is....

*In a small bowl, mash up your avocado
*Mix in the pico 1 tablespoon at a time & mix; you may find that you are good with just 1 tblsp. or just 2, again, this is to your liking
(**NOTE:  You want to drain the pico of all the juice, there's not much, but you don't want your guac to be runny)
*Squeeze in one 1/2 of the lime & mix.  Taste at this point, if you find that it's "limey" enough, then your good, if you want a little more zing, add in the other half
*Squeez in the Orange 1/2 & mix
(**NOTE:  the orange adds a really good citrus flavor without being super sour & adds a slight sweetness as well, it's so good!  If you don't like orange though, then just skip it)
*Add in the salt & pepper to your liking
*Enjoy with your favorite bag of chips!  :)



the final product



Lemon-y Pasta with Chicken

Lemon Pasta with Chicken

Ingredients

1/2 a box of Pasta; I used bow tie, but the original recipe called for penne...it's just whatever shape

3/4 of a lb. of chicken breast

Salt & Pepper

3 Garlic Cloves, sliced

1/4 tsp. of Red Pepper Flakes

3 tblsp. EVOO

3 tblsp. of chopped parsley (garnish)

1 lemon, juiced

2 handfuls of grated Parmesan Cheese

**makes 4-5 servings

*Cook the pasta in a large pot of salted boiling water (I also add pepper to the water before I boil the pasta)

*Boil until al dente.  Drain pasta.

*Season chicken with salt & pepper & drizzle with EVOO to sauté in a pan over medium high heat

*Grill until golden & completely cooked.

*Remove to plate 

*In a saute' pan add the sliced garlic & red pepper flakes with the 3 tablespoons of EVOO & sauté until fragrant.  Add the cooked pasta to the pan & toss together

*Remove pasta to a large bowl & add the chicken to the pasta & season with salt & pepper.
*Sprinkle in the chopped parsley
*Add the juice of the lemon & toss

*Right before serving top the pasta with parmesan cheese

This pasta ends up being super light & tangy!!  :)  Just make sure you add enough EVOO to the pan because that becomes your "sauce" 

And might I add, I had it for lunch the next day & it was really good!

mmmmm....salad

Who doesn't love a good salad with dressing!?!?!  We all do & of course we all know how bad "pre made" stuff can be, too much sugar, too much sodium, yada yada yada......I really do enjoy making my own dressings, but don't get me wrong, I don't mind having dressing out of the bottle either!  The dressing that I made below is super easy to make & most ingredients you probably already have on hand.  I'm also including a fruit salad that I've made on several occasions.  I like to make it for parties or on a Monday & then have it for lunch on Tuesday & Wednesday, it keeps well for a couple of days.

Honey Mustard Dressing (my version)

Ingredients

1 clove of garlic (cut in 1/2)

2 tsp. Whole Grain Mustard

1 tblsp. balsamic vinegar (the one I used is flavored, but you can you use whatever you have on hand)

2 tsp. honey

2 splashes of low sodium soy sauce

salt & pepper to taste

almost 3 tblsp. of EVOO (if you put too much, you can always add a little more mustard, or honey, or balsamic, that's the beauty of making your own dressing, highlight the flavors you want more of!)

**this makes about 3-4 servings of dressing

*In a bowl rub the inside of the bowl with your garlic cloves.  This is just to infuse the flavor, it's not overpowering, but you'll stop & be like....hmmmmm.....is that garlic, without having to worry about whether or not Edward Cullen will be scared of you!  You can tell that you've "juiced" the garlic once it becomes harder to move it around the bowl.  Do this with both of your garlic clove halves.  

*Add your mustard, honey, balsamic & soy sauce & whisk away!  About 10-20 seconds.  You just want to make sure everything gets combined & is happy!

*Taste & season with salt & pepper to your liking.  I love pepper so I add more  :)

*Drizzle in EVOO & whisk quickly as you do this, you want to make sure everything gets combined.  That's it, this dressing goes well over darker greens.  I'm going to enjoy mine over a spinach mix, yum!

A Berry Happy Fruit Salad

Ingredients

Strawberries (Halved); I used about 1/2 a lb, the rest I'll be enjoying in my spinach salad w/ my dressing

Blackberries (Whole); I used about 3/4 of this carton that you see below, again, the rest will be in my salad

Raspberries (Whole); I used the whole carton 

1 Banana sliced; not too thin

Juice of 1 Lemon

1 tsp. of sugar

**this makes about 4-5 servings

*Halve your strawberries & place in a colander with the rest of your berries

*Rinse well

*Slice your banana while you let the berries drain, then add the berries & bananas to a large bowl

*Squeeze in one 1/2 of the lemon & add the teaspoon of sugar

*Lightly mix & toss together your salad.  The raspberries are kinda sensitive, so don't go crazy mixing stuff around.  Taste a berry, if you like the taste (not too sweet), you don't need more lemon juice.  If you want it to be a little more tart, then squeeze in the other half

*The finished product should be refrigerated for about an hour & you'll find that your fruit juices, lemon, & sugar have made a super yummy natural syrup!  yay!!  Enjoy!  I've had this over ice cream, waffles & even over salad (minus the bananas), mmmmmmmmmmm.....