I proclaim this to be the best pizza I have ever made! The flavors were so wonderful that it was hard to stop eating. And, THAT, my friends, is a sign of any good meal.
This is a very simple pizza to throw together, even on a busy week night. I guess that's what I love about pizza anyway, it's always that go to meal when I'm feeling stressed and really don't want to put a lot of time and effort into making dinner. (Ok, that and pasta, what can I say?) I take short cuts, sure, but why not? I really don't have the time or the patience to make homemade dough all the time, so why not find a good pre-made dough and stick with it? Makes an easy meal even easier.
Shrimp and Red Pepper Pesto Pizza
Adapted from Macheesm
Printable Recipe
Ingredients:
1 garlic clove, quartered
1 (7oz) jar roasted red peppers, drained (reserve at least 2 Tbls of the oil just in case you need to thin out the pesto)
2 Tablespoons grated parmesan cheese
6-8 fresh basil leaves
1 Tablespoon olive oil
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
ball of dough for a 12-14 inch pizza
1/2 pound large (16/20) shrimp, peeled, deveined, and roughly chopped
1 small red pepper, chopped
2 Tablespoons caramelized onions, chopped or thinly sliced
2 cups shredded mozzarella cheese
Directions:
In a food processor, add the garlic, roasted peppers, parmesan, basil, olive oil, sugar, and red pepper flakes. Process until almost smooth, or leave chunky if you like (it's all a matter of taste). If the pesto is too thick, add some of the reserve oil from the jarred peppers.
Preheat oven to 425 degrees F. Stretch the dough to desired size and place on baking sheet. Spread pesto over the dough. Top with shrimp, chopped red pepper, caramelized onions, and cheese. Bake for 15-18 minutes or until crust is golden brown and cheese and melted and bubbly. Remove from oven and allow to cool for 4-5 minutes before cutting. Enjoy!
One Year Ago: Spicy Potato Soup
Two Years Ago: Leek Potato Soup
I know, I know.. it doesn't really look like a stew does it? More like a beef soup rather than a stew - and trust me, I was just as disappointed as you are. I will say, though, that the flavors were spot on and it's definitely worth trying... just be in the mood for soup, instead of stew :)
Now, my mom will read this post and freak out - ok, maybe freak out is a bit of an exaggeration, but, she will be surprised if nothing else. You see, when I was a kid, when my mom would make beef stew, I had the option of eating it, or going to my room without any dinner. I always went to my room. As I got older, the only beef stew I would eat was Dinty Moore and that was only when I was camping. So, why, at 38 years old did I have a craving for beef stew? I have no idea. Maybe it was the fact that it had beer in it? All I know is that one day I wanted beef stew and that was that. Maybe I finally just grew up?
This is a recipe I found on The Pioneer Woman's blog. In her directions she talks about the stew getting too thick and adding more liquid. I used 3/4 less liquid than her original recipe called for .. AND I used a slurry.. and still, I got a soup consistency rather than a stew. My suggestion, if you want it thicker, use less liquid than I have even used here. Either way, I think you will definitely enjoy the flavors if nothing else.
Beef Stew with Beer and Paprika
Adapted from The Pioneer Woman
Printable Recipe
Ingredients:
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 small sweet onion, diced
1 large garlic clove, minced
6 oz beer (I used Bud Light)
4 cups beef stock
1 Tablespoon Worcestershire sauce
2 Tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons granulated sugar
2 whole carrots, peeled and roughly chopped
3/4 lbs creamer potatoes, halved or quartered
Directions:
Heat oil and butter in a large soup pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-8 minutes. Add the garlic and cook 1 minute. Now add the stew meat to the pot and cook until the meat has been browned, about 5 minutes. Pour in the beer and beef stock and stir to combine. Add the Worcestershire, tomato paste, paprika, salt, pepper, and sugar; stir to combine. Bring to a boil. Reduce heat to low, cover, and simmer for 2 to 2 1/2 hours.
Add the carrots and potato to the stew, cover, and coo, an additional 30 minutes or until the potatoes are fork tender. Taste for seasoning. If your soup is too thin, mix 1 tablespoon of cornstarch with 1 1/2 tablespoons of water and add to soup - bring back to a boil and let cook for another minute or so until the soup has thickened. Serve in bowls with warm, crusty bread and enjoy!
One Year Ago: Honey Hot Tilapia
Two Years Ago: BONUS: Super Bowl Countdown Extra!
My dad is a hard man to buy gifts for - like most fathers, I'm sure. And, like most fathers, once we found out what he liked, he pretty much got that every time he received a gift from us. One of the things he loves are pistachio nuts. I remember we would buy him 5 pound bags for Christmas and his birthday. I am pretty sure I helped him eat most of those bags, because, I pretty much loved anything my dad did. Yes, I was daddy's little girl and I remember many afternoons snacking on pistachios or pepper jack cheese and crackers or even smoked oysters with my dad. Those are such wonderful memories. So, when I saw this recipe for pistachio crusted fish, I just knew I had to make it as a homage to my dad. And I just know, he would love this one!
And, or course, I served this with a little honey mustard sauce - as if you are shocked by this news :)
Pistachio Crusted Tilapia
Adapted from Robin Miller, The Food Network
Printable Recipe
Ingredients:
2 Tablespoons Dijon mustard
2 Tablespoons mayonnaise
1 Tablespoon honey
3/4 cup shelled pistachio nuts
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon garlic powder
4 tilapia fillets
Directions:
In a bowl, mix together the Dijon, mayo, and honey. Remove 2 tablespoons and cover and refrigerate remaining sauce until ready to use.
Preheat oven to 375 degrees F. In a food processor, add the pistachios, oregano, thyme, and garlic powder. Process until finely chopped (I left mine on the not so finely chopped side because I wanted more texture). Rinse tilapia, pat dry and place in baking dish sprayed with non stick cooking spray. Spread the 2 tablespoons of the honey mustard sauce evenly over each piece of fish. Top with pistachio mixture. Bake for 15-18 minutes or until the fish flakes easily with a fork. Serve with remaining honey mustard sauce. Enjoy!
One Year Ago: Jamaican-Spiced Chicken
Two Years Ago: Super Bowl Coutdown...Take Three: Chili
Yesterday I posted some of my favorite appetizer recipes that I have made and enjoyed many times. Today, I'm venturing out and and sharing some appetizer recipes I've seen pop up on the web over the last few days or so. Why would I do this you ask? Well, because I think you can never have too many appetizer recipes and I just don't make enough of them, therefore your choices are very limited when you read my blog. Life can be SO dull with limits!! So, without further ado - here are some appetizers I think would be the highlight to any party. (and this is a shortened condensed list, by the way, if I put up all the yummy post some of you have on your sites, this post would take days to get through!!)
The Super Bowl is right around the corner.... are you ready for it? Have any idea what you are going to bring to that party you've been invited to? Have any idea on what you will supply your guest with at the party you are throwing? Well, no worries, I have some great ideas to help feed all those hungry Patriots and Giants fans. And heck, even if you aren't having or going to a party, these are still some great appetizer recipes that can be showcased at anytime throughout the year.
Oh yes, it was only time before I created my very own green goddess sauce... I mean, I am the self proclaimed queen (aka goddess) of sauce, so why not, right? Now, you can find all sorts of recipes for green goddess sauce out there, but if you want a fresh, spicy, and creamy treat.. look no further, this is the green goddess sauce for you! It's simple, it's flavorful, it's even a bit spicy. You'll want to make this a regular resident of your refrigerator, trust me!
Green Goddess Sauce
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
2 Tablespoons reduced fat sour cream
3 Tablespoons mayonnaise
1 1/2 teaspoons white wine vinegar
1 teaspoon lemon juice
2 Tablespoons fresh chopped parsley
1 Tablespoon fresh chopped basil
1/2 large jalapeno, finely chopped
garlic salt and white pepper to taste
Directions:
In a small bowl, mix together all ingredients until well combined. Season with garlic salt and white pepper to taste. Cover and refrigerate until ready to use. Can be made up to two weeks in advance. Enjoy!
One Year Ago: Cheesy Rice Casserole
Two Years Ago: Firecracker Tilapia with Lemon Aioli
Simply grilled, simply dressed - this recipe is a great way to bring a delicious meal to the table in under 30 minutes. (ok, minus marinating time... is that misleading???)
Do I really need to say anymore? :)
Grilled Chicken with Hoisin-Spice Sauce
Adapted from the Food Network Magazine
- Serves 2 -
Printable Recipe
Ingredients:
1/4 cup hoisin
1/8 - 1/4 teaspoon Chinese five spice (five spice packs a pretty good flavor punch, start off with 1/8 tsp, taste, and add more - you can always add more, you can't take away!!)
1 teaspoon honey
1 teaspoon rice vinegar
1 teaspoon mirin (if you don't have mirin just use more rice vinegar)
2 teaspoons soy sauce
1 teaspoon water
2 boneless, skinless chicken breasts
Directions:
In a bowl, mix together all the ingredients except the chicken together until well combined. Reserve 2 tablespoons of the sauce and set aside. Rinse chicken, pat dry, and place in a shallow dish. Spread the remaining hoisin mixture over the chicken, cover, and refrigerate for at least 2 hours.
Preheat grill to 375 degrees F. Oil the grill grates and place the chicken directly over the fire. Grill 8-10 minutes on each side or until chicken reaches an internal temperature of 160-165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with reserved sauce and enjoy!
One Year Ago: Rotini with Cherry Tomatoes and Tuna
Two Years Ago: Super Bowl Countdown Take Two: More Appetizers
I'm not 100% certain this would be considered a true shrimp scampi pasta, but hey, it's my recipe and my blog and I'm going to call it whatever I want :)
Whatever YOU want to call it is fine with me, just make sure you try it. It's another simple and delicious meal idea that I think everyone will enjoy. And if you aren't a shrimp fan, use chicken instead, it will taste just as good.
Shrimp Scampi Pasta
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
10oz angel hair pasta
1/2 lb (31/40 count) shrimp (I used frozen shrimp, defrosted and tails removed)
Lemon pepper seasoning (to taste - I used about 1/2 to 1 teaspoon)
2 Tablespoons olive oil
1 jalapeno, thinly sliced or chopped
2 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 Tablespoons unsalted butter
1/2 lemon, juiced and zested
fresh chopped parsley
grated parmesan cheese
Directions:
Place the shrimp in a bowl and season with lemon pepper seasoning; set aside. Cook pasta according to package directions; drain.
In a skillet, heat the oil over medium heat. Add the jalapeno and allow to cook for 3 minutes, stirring occasionally (you might need to turn down the heat, don't let it burn). Add the garlic, red pepper flakes, salt and pepper and cook for 1 minute. Slowly add the white wine. Add the butter and lemon juice and stir to combine everything. Add the shrimp, tossing to coat. Add drained pasta to the skillet and toss to coat. Sprinkle in parsley and parmesan if desired. Serve immediately. Enjoy!
One Year Ago: White Chocolate and Strawberry Muffins
Two Years Ago: Chicken & Basil Stir-Fry
On the weekends, especially during the winter, I tend to get into a bit of a baking mood. Now, because I don't consider myself much of a baker, the things I make are usually very simple, like cookies and brownies. Lately, I've been on a cookie binge. So last weekend, when I was trying to think of something yummy to make, I came across this recipe for Double Chocolate Chip Cookies from Martha Stewart. Normally, I am not one to try a Martha recipe as I've had so many of them not turn out right. But of course, how can you go wrong with a cookie recipe, right? And especially one for chocolate CHOCOLATE chip cookies!
Chocolate Chocolate Chip Cookies
Ever so slightly adapted from Martha Stewart
Printable Recipe
Ingredients:
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees F. Cream the butter and sugars int a large bowl with an electric mixer (I used my standing mixer) on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
Form dough into approximately 1 1/2-inch balls. Place on baking sheets, 2 inches apart. Bake until the centers are just set, about 10-12 minutes. Let cook on sheets for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!
One Year Ago: Sriracha Chicken Wings
Two Years Ago: Lemon Tuna Pasta with Basil & Zucchini
Change doesn't always have to be a bad thing, right? :) Well, after 2 years, I believe it's time for a change. And today, Jenn's Food Journey is changing. I am taking on a whole new look. What do you think?
I love it! Although I can't take credit for this new creation - no, not at all. I owe it all to Chris! He worked hard to help me make this what it is. We agreed at times, we argued (only just a little, though) at times, but in the end, if it wasn't for him, I would still be housing the boring old Blogger blue background.
Now I know it's a big extreme from my last look, but that's what I wanted. I love the fact that Chris pulled in my love for fire for this new look. Whether it be cooking over it or spinning it, fire is a passion and I believe it will be well known now.
So, I hope this new look is as exciting for you all as it is for me. Make sure to stop by Tuesday for an all new recipe and tag along while I continue my exploration of edible proportions!
Chicken noodle soup - such a simple little dish - everyone has their favorite recipe - most of them passed down from their mother or grandmother. This one - This one is inspired by my mother. It's not exactly her recipe, but it's the closest I could get without actually calling her. The reason I loved my mom's chicken soup more than anyone other chicken soup - she used thick egg noodles. There was just something even more comforting about those thick hearty noodles. To this day, chicken noodle soup is really not my thing UNLESS it has those wonderfully thick noodles that reminds me of my childhood!
Oh.. and just because I can't help myself, I have to show off my new love in the kitchen:
Isn't she pretty? I was so excited to receive this Dutch oven from Chris for Christmas - I couldn't wait to use it. The soup was the first thing I made in it, but it's just taken me this long to write about it! Sorry I waited :)
Chicken Noodle Soup
Created by Jenn's Food Journey (inspired by my mom)
Printable Recipe
Ingredients:
2 tsp olive oil
1 large carrot, chopped
3 celery stalks, chopped
2 teaspoon flour
salt and pepper
1 teaspoon dried thyme
1/4 teaspoon onion powder
1 garlic clove, minced
4 cups chicken broth
splash or white wine
10 oz frozen homestyle egg noodles (I used Reames)
1 1/2 cups cooked chicken, chopped
fresh chopped parsley (optional)
Directions:
In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the carrots and celery and saute 5 minutes or until vegetables are softened. Add the flour and stir to coat veggies. Season with salt and pepper. Stir in the thyme, onion powder, and garlic and cook 1 minutes. Slowly add the chicken broth and a splash of white wine and bring to a boil. Reduce heat and simmer for 10 minutes. Add the noodles and cook according to package directions (mine called for 20 minutes and covered). Add the chicken about 10 minutes before the noodles are done to get it heated through. Add parsley if using. Serve in large bowls with crusty bread. Enjoy!
One Year Ago: Another Nut Topped Fish
Two Years Ago: Pan Seared Tilapia with White Bar-B-Q Sauce
Aren't they awesome? I know the lovely and talented Ginny and just wanted to take a moment to show her off. I don't know exactly where all my readers are reading from, BUT, if you happen to live in Iowa, specifically around the Ely - Iowa City - Coralville - North Liberty - Cedar Rapids area, you need to seriously consider having Ginny make your next celebration cake!
Check out more great cakes and how to contact her on her website HERE or find her on Facebook HERE - and when the time comes and you see her on a Food Network cake challenge, you can tell everyone you saw her here first!! :)
One Year Ago: Baked Penne with Chorizo
Two Years Ago: Bourbon Chicken
Mustard and pork - it's like they were meant for each other. I bet the inventor of mustard was sitting around one day, gnawing on a pork chop thinking: "there really is something missing.. something tangy and wonderful... I think I'll invent mustard"
Ok, I'm sure that's probably not how it went down, but still.. Look at what happens when the two come together - it's a bit like heaven!
Grilled Mustard Pork Chops
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
3 Tablespoons apple juice
2 Tablespoons Dijon mustard
3/4 teaspoon dried thyme
2 boneless pork loin chops
For the sauce (optional - but why would you leave it out???)
3 Tablespoons sour cream
1 1/2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
garlic salt, white pepper, cayenne pepper (all to taste)
Directions:
In a small bowl or measuring cup, mix together the apple juice, mustard, and thyme. Place the pork in a resealable bag and pour the marinade over it. Seal bag and refrigerate for at least 4 hours.
Meanwhile, in a small bowl, mix together all the ingredients for the sauce. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Oil the grill grates. Remove the pork from the bag and discard the marinade. Place the pork over the fire and allow to cook 4-5 minutes per side or until pork reaches an internal temperature of 145 degrees F. Remove from grill and allow to rest for 3 minutes. Serve with sauce on the side. Enjoy!
One Year Ago: Chorizo and Rice Casserole
First, I have to say this.... My friend Ruben has spoiled my chorizo experience!! Back in September you might remember my post for Terrific Man Tacos - Chorizo Style, where I told you about him bringing me the most amazing chorizo I have ever had - well - thanks to him, the standard chorizo I find at the grocery store has taken on this ... this... well, unsatisfying flavor. It lacks the luster that the chorizo he brought me had. So now, when I make meals that have chorizo in it - they are good, but I know they could be so much better!! (Thanks a lot Rube!!! lol)
Take this meal for instance - it was good - but it could have been soooooooo much better!! It might not look like much, but it's a simple little meal packed with a lot of flavor. I saw this recipe in my Food and Wine Magazine and knew I had to make it. I mean bacon AND chorizo?? Yea, how could you go wrong there??? The original recipe called for using chicken thighs and I think they would have worked better than the chicken breasts, but Chris is not a fan of dark meat, so I did my best. If you don't have an aversion to dark meat, I highly recommend trying it with that. Either way, it's a simple little dish that I think you will enjoy!
(P.S.. If you've been having problems commenting over the past few posts, I apologize - there seems to be a problem with blogger - I believe I have fixed the issue, but if you find you are still having problems, please email me and let me know! Thanks!)
Chicken Alambre
Adapted from Food and Wine
Printable Recipe
Ingredients:
6 strips of bacon, chopped
1/2 sweet onion, thinly sliced
6 oz fresh chorizo, casings removed if necessary and meat crumbled
1 large boneless, skinless chicken breast, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
4 oz queso fresco
Rice (cooked - Spanish or plain)
Flour Tortillas
Avocado, sliced
Salsa (optional)
Directions:
In a skillet, over medium heat, add the bacon. Cook until crispy. Remove with a slotted spoon and drain on a paper towel liked plate. Add the onion to the skillet and turn heat down to medium low. Saute the onions until tender, about 5 minutes. Add the chorizo and the chicken and cook about 8 minutes. Add the peppers and cook another 3 minutes or until the chicken and chorizo are cooked through. Scatter the cheese over the top and stir until it starts to melt. Remove from heat.
Place tortilla on a plate, top with rice and spoon on chicken mixture. Top with avocado and salsa. Enjoy!
One Year Ago: Biscuits and Sausage Gravy
Two Years Ago: Bacon-Parmesan Crusted Tilapia
