Category Archives: Make it Yourself

Roasted Garlic Pesto Pizza

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This pizza was garlicky, oily and so tasty. It wasn’t “swimming” in oil, but it seeped through to the bottom crust which made it even more crispy, reminiscent of my favorite garlic bread. I meant to add grilled chicken to this, but last night was crazy and this morning my mind was somewhere else; so I completely forgot. Thankfully my disappointment only lasted a for a minute. I made up for the lack of chicken and added another layer of flavor by using sun dried tomatoes to the top of this which ended up being a perfect addition to this pizza. I had to stop myself from eating too much! I’m looking forward to these leftovers 😉 Thanks for reading, enjoy!

Roasted Garlic Pesto Pizza – Sugar Cooking

  • 1 – 10 ball of pizza dough 
  • 1/2 cup prepared pesto
  • 1 bulb of garlic
  • 5 sun dried tomatoes, sliced
  • 5 ounces Mozzarella cheese
  • Pecorino Romano cheese (grated over top)
  • Parmesan cheese (grated over top)
  • Red chili flakes

Directions:

1. To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.

2. Spread roasted garlic over pizza dough, then top with your pesto, mozzarella and the grated cheeses. Add your sun dried tomatoes and chili flakes then bake for 8 to 10 minutes in a 475 degree oven. I love using my pizza stone which always sits on the lowest level of my oven.

Roasted Portobello Mushroom Salad with Dijon Vinaigrette

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Oh.My.Goodness. This was perfect – the combination of these few, simple ingredients was so yummy. I love Portobello mushrooms because they are so meaty and savory, the parmesan cheese shavings were salty and nutty, the tomatoes added sweetness and the simple vinaigrette blended well with all. It tastes so fancy – sorry, I couldn’t help but admit that 😉 This is a total keeper and will be a regular in this household – well, for me anyway. Thanks for reading, enjoy!

Mixed Greens with Dijon Vinaigrette and Roasted Portobello – adapted from Annie’s Eats

For the dressing:

  • 1 clove garlic, finely minced
  • 1 tbsp. Dijon mustard
  • ¼ tsp. kosher salt
  • Pinch ground black pepper
  • honey (optional)
  • ¼-½ cup red wine vinegar*
  • ½ cup extra virgin olive oil

For the roasted mushrooms:

  • 2 or 4 full-size Portobello mushroom caps, gills scraped out and wiped clean
  • Olive oil
  • Kosher salt
  • Ground black pepper

For the salad:

  • Mixed greens, rinsed and dried
  • Shaved Parmesan cheese
  • Cherry or grape tomatoes

*Start with ¼ cup of vinegar and add more as desired to taste.  The more tart you like your vinaigrette, the more vinegar you will want to use.

Directions:

To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid.  Shake well so the ingredients are well combined and emulsified. Place in the refrigerator for at least 30 minutes – longer is better.

To make the mushrooms, preheat the oven to 425˚ F.  Slice the Portobello caps about ½-inch thick.  Add to a bowl and toss with a bit of olive oil, just enough to coat lightly (about 2 tablespoons).  Season with salt and pepper.  Spread in a single layer on a baking sheet.  Roast, flipping halfway through baking, about 15 minutes total.

While the mushrooms are roasting, portion the mixed greens between serving plates.  Top with shaved Parmesan and tomatoes.  Top with the warm mushrooms and drizzle with the vinaigrette.

Creamy Cilantro Lime Dressing

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Quick Post: I’m always on the lookout for more dressings to spice up my salads. This one is so yummy – creamy, tangy, herbaceous, slightly spicy and a little sweet. This would be a perfect spread for sandwiches or topped onto grilled chicken or shrimp. It does take a little extra time to prepare, but it’s worth the effort and I’ll definitely make this again. Thanks for reading, enjoy!
Creamy Cilantro Dressing – adapted from Pinch of Yum
  • 3/4 – 1 cup cilantro leaves
  • 1 cloves garlic
  • 3 tablespoons plain  Greek yogurt
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • 2 teaspoons fresh lime juice
Directions: 
1. Place all ingredients in your stick blender carafe and blend. Thin out with more olive oil or lime juice as needed.

Granola

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Yes, another granola recipe. I have changed this one up a bit by using coconut oil, and a lower cooking temp. The coconut oil’s smoke point is 350, so I’m knocking the temp by 100 degrees just to be on the extra-safe side. This smells fantastic while baking!
Verdict: I enjoyed this granola with sliced bananas and raisins. This is my first time using sesame seeds for anything, but I can’t really taste them in this, but I have read how beneficial adding them to my diet is. Apparently the seeds are high in copper, manganese, calcium, fiber and other important nutrients. So, despite the maple syrup and honey in this, the granola is healthy and packed with nutrition. This was also my first time using coconut oil which is also super healthy and considered by some to be the healthiest oil on earth. My first thought about coconut oil was “is this going to make my food taste like coconut”, but it’s flavorless. I’ve been looking for ways to use the oil and it’s not just for food but can be used on your skin and hair. There is a lot of information to look through! 🙂 Thanks for reading, enjoy!
Aunt Melissa’s Granola – adapted from Artisan Bread in Five Minutes a Day
  • 1/3 cup honey
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups rolled oats
  • 1/4 cup sesame seed
  • 1/2 cup raw sunflower seeds
  • 3/4 cup chopped almonds
  • 3/4 cup shredded unsweetened coconut
  • raisins or your favorite dried fruit for serving
Directions:
1. Preheat your oven to 250 degrees. Line two baking sheets with foil and lightly oiled or a silpat.
2. Combine the honey, maple syrup, oil, water and vanilla, set aside. Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked).
3. Add the honey mixture and toss with a spoon until the oats are well covered. Spread the granola in a thin layer on the baking sheet.
4. Bake for 40-50 minutes. After 20 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.

Roasted Tomato Sauce

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I have wanted to try this recipe for sometime. Just yesterday, I picked up my first box of produce from a local organic co-op and in this weeks box there are Roma tomatoes! I can’t let these go to waste and I know I wont use this many in a week. What better way to use these than to make a homemade pasta sauce? I do need to buy about another pound at the store, but that’s ok – I still wanted to try this.

This was really tasty and I’m glad I went with my “doctoring-up” instincts or this wouldn’t have had enough flavor for us. I didn’t add the red pepper flakes while I cooked the sauce so my spice-a-phobic daughter wouldn’t have something extra to complain about. It’s like pulling teeth to get her to eat anything! We all enjoyed this with roasted garlic bread, which is obviously not pictured…it was that good! I will have to make it again sometime and make sure I keep my hands off until I get a picture. I used my go to garlic bread recipe on half of this loaf and used an entire bulb of roasted garlic in place of the chopped. It was unbelievably good – a little too good because I couldn’t help myself from eating three pieces! I joked that I was “carbo-loading” for the gym tomorrow. I haven’t indulged like that in a whole month 🙂 These are destined to be “repeat offenders” – thanks for reading, enjoy!

Roasted Tomato Pasta Sauce – heavily adapted from Dishing the Divine

  • 2 pounds tomatoes, cut into large dice
  • 1/4 cup olive oil
  • 3 tablespoons chopped garlic
  • 1.5 tablespoons balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 1 small onion, diced
  • sprinkle of teaspoon red pepper flakes
  • 1/4 cup minced fresh basil leaves
  • 1/4 cup vodka
  • 8 ounces shell pasta
  • 1/2 cup grated Pecorino Romano
Directions:

Preheat oven to 425.

Chop your tomatoes into bite-sized chunks. Layer the tomatoes on a sheet pan that has sides. Add olive oil, garlic, and balsamic vinegar. Mix well. Roast for 25 minutes or until tomatoes are bubbly and browning in spots, stirring once or twice. Set aside.

In a large skillet set to medium heat pour in about a tablespoon of olive oil and add the diced onion. Cook until slightly caramelized then add your roasted tomatoes to the skillet. Stir to combine and add vodka, cook for 5 more minutes. If you prefer a smoother sauce, blitz the mixture with your stick blender. Add in Pecorino Romano cheese over top and toss in chopped basil – taste for seasoning. Set aside.

Put a large pot of water to boil, and add a generous amount of kosher salt to the pot. Add your pasta and cook according to package directions. Before you drain the pasta, reserve about two cups of the pasta water. Add the drained pasta to the sauce, stir to combine, add the pasta water as needed to thin out the sauce. Serve with roasted garlic bread and a green salad.

Peanut Butter Granola Bites

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The kids love snacks – especially my five year old. If I let her, she’d graze all day long – she’s a bit of a snacking fiend. This aren’t the healthiest snack that I could make, but at least I know what is in them. The kids were running low on granola bars and I have been meaning to make them some, and I made the mistake of mentioning it to my son. That boy never lets me forget a food promise! He’s as bad as his dad 😉
These are sticky to work with, so I recommend chilling the mixture for at least 10 minutes before forming them. I tried one (for quality control’s sake *wink*) and they were really tasty. The peanut butter flavors this nicely and they’re only slightly sweet. The mini chocolate chips are a nice addition, the coconut and oats give these a nice chewy texture and the rice cereal adds a pleasing crunch. I was afraid the uncooked oats would make these hard to eat but I was pleasantly surprised. I will make these again, but maybe in bar form. The bites wont make good lunch box snacks, but rather after school snacks because they fall apart easily. Maybe it’s because of the humid climate that these never set up tightly, so I serve these straight from the fridge. I placed the ball in a muffin paper so the kids’ hands wouldn’t get sticky. Thanks for reading, enjoy!
Peanut Butter Granola Bites – adapted from Lisa is Hungry
  • 1/3 cup honey
  • 1/4 cup natural peanut butter
  • 2 tablespoons unsalted butter
  • 1 cup cold cereal like Rice Krispies
  • 1 cups old-fashioned rolled oats
  • 1/4 cup unsweetened dessicated coconut
  • 3 tablespoons chocolate chips (optional)
Directions:
1. In a small saucepan over medium heat, stir together the maple syrup or honey, peanut butter and butter. Heat until the butter is melted and the peanut butter is loosened.
2. Combine cereal, oats and coconut in a medium bowl. Pour the warm peanut butter mixture over the dry ingredients and fold tom combine. Stir until all of the dry ingredients are moistened by the peanut butter mixture. Allow the mixture to cool a bit for easier scooping. Mix in chocolate chips if desired.
3. Using a small scoop, scoop mixture onto a wax paper lined baking sheet. Press balls together with clean and damp fingers if they break apart a bit. Place in the fridge for about 15 minutes to harden and set. Place balls in cupcake liners and store in an airtight container in the fridge for up to a week. Makes about 24 bites.

Chocolate Peanut Butter

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Quick Post:  This is a new favorite! The kids inhaled this perfect after school snack, either served with apples or spread on a piece of toast. Make sure you start with the smallest amount of sugar first and taste for sweetness, adding more if necessary. This didn’t turn out too sweet – I used about 7 tablespoons. Thanks for reading, enjoy!

Chocolate Peanut Butter Spread – adapted from 52 Kitchen Adventures

  • 1 cup dry roasted peanuts
  • 1/4 cup unsweetneed cocoa powder
  • 1/4 – 1/2 cup powdered sugar
  • 1 T canola oil (or peanut oil if you have it)
  • 1/8 – 1/4  tsp fine sea salt

Place peanuts in food processor or blender. Process until they become almost liquified (be patient: first, it will grind up, then make a ball shape, then become smooth, and then look wet – it took at least 10 minutes). Add in cocoa power, powdered sugar, oil and salt and blend for a couple of minutes until thoroughly combined. Add more salt to taste and a little more oil if too thick. Store in an air-tight container in the fridge. It may need stirring before serving.

Honey Mustard Dressing

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This was absolutely perfect compliment to my salad. I’m also loving the addition of apples, walnuts and feta to my basic salad toppings. The dressing couldn’t be easier to whip up – it actually took me longer to search for a recipe than it took to make. Three ingredients are all you need for this tangy and sweet dressing. This is my new favorite salad! Thanks for reading, enjoy 🙂

Honey Mustard Dressing – adapted from Food Network

  • 5 tablespoons honey
  • 3 tablespoons smooth Dijon mustard
  • 2 tablespoons white wine vinegar
Directions:

Combine all ingredients and whisk until smooth.

 

Homemade Peanut Butter

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Quick Post: I had to make this – I just couldn’t help it. It’s so much more rich and flavorful than store bought peanut butter and it’s worth the little effort it takes to make. Tomorrow I’ll post the kids new favorite chocolate peanut butter spread. They couldn’t get enough of it! Thanks for reading, enjoy:)
Homemade Peanut Butter – adapted from A Homemade Kitchen
  • 1 1/2 cups dry roasted peanuts
  • 1/8 to 1/4 tsp fine sea salt
  • 1 to 2 TBSP honey
  • 1 tablespoon peanut oil (optional)

Place nuts in the bowl of a food processor fitted with the blade attachment. With lid on, pulse the peanuts until they become a smooth and shiny butter, about 5 minutes, scraping down the sides of the bowl as necessary. If it seems your peanuts aren’t turning into a paste, slowly add the oil until incorporated and smooth. If peanuts turn into a paste easily, omit the oil. Taste, and adjust seasonings to your preference.

Pizza Sauce

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Quick Post: I found this on Tasty Kitchen awhile back and it sounded, well – tasty. I like the use of maple syrup as a sweetener and red wine as a flavor booster. Red wine and tomatoes go together really well, and white wine or vodka for that matter. This was a rich sauce and so easy to prepare. I didn’t heat it up on the stove, but chose to use the microwave instead ( fewer dishes to clean later). I used about half the batch on this pizza and I’ll freeze the rest for the next pizza night. Thanks for reading, enjoy!
Pizza Sauce – adapted from Cooking for Seven
  • 1 – 6 ounce can tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 1-2 tablespoons dry red wine (optional but very good)
  • 1/4 cup water

Directions:

Place all ingredients in a small microwave safe bowl . Whisk together until well combined. Microwave for 45 seconds to heat through. Taste and adjust seasonings if necessary.