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.
Chicken Marbella is a simple yet delicious recipe that is easy to prepare. It can be made ahead of time so it is great to serve when guests are over. This goes well with fettuccine alfredo, cous cous, rice, potatoes…or a salad.
This is Betsy’s version…. (serves 6-8)
6-8 pounds chicken (I use the thick chicken breasts cut in half) but this can be made with chicken thighs, legs etc…
12 oz bite size Pitted Prunes (if they are large cut them in half)
3.5 ounce jar of capers (drain the liquid before adding it)
.5 ounce bottle of oregano (I only had 1/2 bottle and it worked)
6 bay leafs (can use more for decoration)
1 garlic bulb minced (about 1 tablespoon)
1 cup stuffed Pimento Olives (drain before adding)
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup brown sugar
1 cup dry white wine (cooking wine is ok to use)
1/4 cup parsley (optional)
1 table spoon sea salt or kosher salt
2 table spoon pepper
Combine all (except brown sugar, white wine and parsley) in a baking dish and marinade for 8 hours or overnight. Before baking add the white wine, brown sugar and parsley. I had to use 2 baking dishes and I added more red wine, olive oil, white wine and sugar as it did not look as juicy as my moms. I doubled the amount of each…(make sure to add equal amounts to balance the flavor. So 1 cup oil to 1 cup red wine vinegar etc…)
Bring to room temperature and bake at 350 degrees for 50 minutes or until chicken is done… enjoy!
It is outstanding with Feta, pureed into a yummy frozen drink and delightfully refreshing in a salad. It is also perfect to slice up, seal in a plastic container, put it in the cooler and take to the beach for a refreshing snack!
Watermelon and Blueberry Salad
1 Tbsp Honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh mint
1 cup seedless watermelon, cubed
1/2 cup blueberries
1 cup arugula
Toss watermelon and blueberries in the honey and lemon juice. Pour over the arugula. Top with chopped mint.
Watermelon and Goat Cheese Discs – Rum is optional
Cut a seedless watermelon into small round disks about a half inch thick
Using a metal round disc/cookie cutter/jigger (shot glass/alcohol measurer) makes cutting the disks very easy
RUM IS OPTIONAL – If you are keeping it safe for the little ones – skip this step – Pour rum (I used Captain Morgan) into a shallow dish with sides to hold the liquid, about 1 cup. Place watermelon in the rum and set in the frig for 30 minutes, flipping watermelon half way through so both sides soak. Remove watermelon from the rum
Top with goat cheese disk/mound that you press with your finger to make a disk (cold wet hands help)
Drizzle with balsamic drizzle
Top with chopped fresh mint
Refrigerate until ready to enjoy
Watermelon and Feta Skewers
cube seedless watermelon and feta into same size cubes
top with basil
stick a toothpick in it
Puree 1 1/2 cups seedless watermelon, 1 cup tequila, 1/2 cup fresh lime juice, 1/2 cup orange liquor or triple sec, 1 Tbsp agave or simple syrup, and 3 cups ice in a blender
Pour into 4 glasses and garnish with slice of watermelon and lime wedge
Optional salted rim
Watermelon, Kiwi, Feta (Rubik’s Cube)
Cut Watermelon, Kiwi and Feta into squares
Place 9 squares on bottom (any order you like, but mix it up)
Do 2 more layers of this on top so you have 3 layers all together
If it is not staying in place you can stick a toothpick through it on one side to keep the shape
Our mission is very simple, we want to help you live a more chic and carefree life!
We will share our tips on all aspects of home, health, fashion, decor, food, entertaining, well being and inner peace, so you can enjoy all the things life has to offer. Each week we will send you tips on different topics keeping it stress free and budget friendly.
Where will we come up with these fabulous solutions? We will pull from our own experiences and from others. We will edit the best ideas we find so you don’t have to. Who has time to read every magazine, blog, post, pin, tweet, etc? We will do it for you and send out the best tips, ideas and solutions.
If you have any ideas to share, we would love to hear from you. If you want to receive our emails please sign up on this blog. Follow us on Twitter @chicandcarefree, Pinterest, Instagram, Facebook.
Until next time be as chic and carefree as possible.