A delicious pizza, perfect for an appetizer at your next party or a movie night in.
Start by roasting 2 heads of garlic. Preheat oven to 350 degrees. Cut the tops off of each garlic head and place on a big piece of tin foil in a baking dish. Drizzle the head of garlic with olive oil, salt and pepper to taste and wrap up the tin foil so that are in a pouch. Roast for about 30 minutes. Remove from oven and let cool for a few minutes. Turn oven up to 425 for the pizza.
While the garlic is roasting. Take 1 lb of precooked shrimp, already deveined and tails pulled off. Chop into small pieces and marinate in extra virgin olive oil, crushed red pepper, salt and pepper to taste. Set aside.
We use an uncooked pizza dough but you can use a precooked one and skip this next step. If your pizza dough is raw, brush olive oil on a sheet pan and roll your dough out to fit the pan. Brush more olive oil on top, red pepper flakes, salt and pepper to taste and bake in 425 degree oven for about 6-8 minutes.
Take the dough out and squeeze the garlic cloves out of the garlic skins right onto the pizza and spread it out like you would a sauce. Then sprinkle about 1 cup of grated Parmesan on it. Top it with the shrimp and 2 cups of shredded mozzarella and cook in a 425 degree oven for about 6-8 minutes or until cheese is melted.
Remove from the oven and garnish with parsley and the juice of one squeezed fresh lemon.
This is delicious and full of Hawaiian flavors in honor of our Aunt Lynn in Honolulu! I did this in the pressure cooker because I hate turning on the oven in this Summer heat!
3 lbs chicken thighs skinless and boneless. Seasoned them with salt, pepper, garlic powder and ginger powder to taste.
Place in the pressure cooker and add 1 cup ketchup, 1/3 cup low sodium soy sauce and 3 Tbsp brown sugar. Mix all together so chicken is coated. Top with 1 cup cut up pineapple. (Substitute drained canned pineapple if needed), and pressure cook for 13 minutes.
Shred the chicken and serve it with some of its sauce, grilled pineapple, rice with low sodium soy sauce and more of the remaining sauce from the chicken, and avocado.
Fresh lime and cilantro to garnish!
This is also great with grilled chicken. Use whatever part of the chicken you like and marinate it in what we used in the pressure cooker, pineapple and rice on the side. Yummy!!
Keeping it chic and Carefree! Two superbly simple appetizers that look gorgeous and are delicious!
Take the burrata out of the refrigerator at least an hour before you plan to serve it! It is so much creamier and delicious when it is at room temperature.
With melons coming into season now we love burrata with melon, prosciutto and a balsamic drizzle! We season the burrata with salt and pepper, drizzle the balsamic on the buratta and the melon, leaving the prosciutto to just be fabulous with a hint of it when you taste it all together.
We of course also love buratta with tomatoes, basil, extra virgin olive oil, balsamic drizzle. Drizzle the olive oil and balsamic over the whole plate and also season the whole plate with salt and pepper to taste.
Serve both with sliced crusty Italian bread and olives.
Our son Anthony has been watching the You Tuber Strictly Dumpling and just had to check out Hometown Hot Pot & Korean BBQ on Grand Street where Chinatown and Little Italy meet.
It was so much fun! We all ordered the Hot Pot; you pick 3 different broths to cook your food in. We chose chicken broth, Chinese Herb, and Tom Yum. The Tom Yum was the favorite because it was just the right amount of hot and sour and spicy!
Then you pick the all you can eat ingredients from a huge menu. And the sauce bar is amazing!! I had to keep it simple with soy sauce due to my nut allergy, but Tony, Alex and Anthony tried almost all of the sauces! Their favorites were the peanut butter sauce and the hot oil.
Everything we tried was really fresh and delicious. We all loved the lamb and chicken dumplings.
Then we walked around Chinatown and Little Italy, made a big circle, right back to where we started, and capped the day off with some delicious gelato at Ferrari’s, right across the street from Hometown Hot Pot.
Keeping it chic and carefree on Mother’s Day, with a breezy brunch.
Fresh bagels and lox
Add some fresh scallions to cream cheese.
Red onions, tomatoes and capers to garnish.
Chick Pea, Cucumber, Tomato and Feta salad dressed with olive oil, red wine, vinegar, lemon juice, salt and pepper.
Baked Eggs (think a quiche with no crust)
This one has sausage, onions, potatoes spinach and cheddar. You can mix up the ingredients for this with whatever you like. Sometimes we use pancetta or bacon. Sometimes just all vegetables. Whatever you use sauté it first, except the cheese of course, than lay in the bottom of the pan. For a 9×13″ pan use 12 eggs and 1 cup of half and half mixed together then pour over the other ingredients. Salt and Pepper to taste of course. Fresh herbs are nice too. Sprinkle the cheese on. Bake in 350 degree oven for about an hour.
These are amazing!! Taking the choke out can be a challenge but well worth the effort! We stuff ours with sweet Italian sausage, bread crumbs, grated Parmesan, shredded mozzarella and seasoning then steam them in chicken broth.
Grandma Betsy and Alex trim the artichokes.
Tony scoops out the choke with a spoon.
Stuffing the artichoke
Alex takes over stuffing with crazy hair
Lauren going in for more… Buon Appetito!
6 stuffed artichokes:
Clean and trim and take the choke out of each artichoke
Sauté 6 Sweet Italian sausage squeezed out of its casing in a drizzle of olive oil. Sauté until sausage is cooked. Set aside to cool. And then chop the sausage into tiny pieces.
Mix sausage with 1 cup seasoned bread crumbs. 1 cup Parmesan cheese. 2 cups shredded mozzarella. Season with salt, pepper and oregano to taste.
Stuff the artichokes. Drizzle with olive oil. Place in pot with 4 cups of chicken broth. Steam until bottom leaves pull out easily. We steam in Dutch oven on stove top or covered with foil in a 350 oven. Either way it takes about 45 minutes.