Veggie pizza...or whatever you want to call it!

I like to make this in the summer and munch on for lunch or even dinner. This is a great thing to take to a large gathering, because it makes a whole cookie-sheet. This weekend, I was hungry for this, but with just two of us it seemed like too much, so I shared it with our neighbors.  Their daughter said it tastes like salad!

My neighbor said the name "Veggie Pizza" was deceiving.  This got me thinking that maybe we should name this something different?  

Comment on the blog post and come up 

with a new name for this dish!  

We will vote on the names submitted and the winner will be mentioned in the blog!  Since we have so many viewers from so many different countries, this will be a way for us to get to know you!  

INGREDIENTS:
2 packages crescent rolls
8 oz. cream cheese-softened
Small sour cream (8 oz)
1 package dry ranch dressing mix
1 cup mayonnaise (I used Miracle Whip)
Finely chopped vegetables as desired.  I used broccoli, carrots and cauliflower (I chopped them in the food processor)
Shredded cheddar cheese

1.  Spread rolls on cookie sheet.  Cook "crust" per directions on package. - Cool

2.  Mix the cream cheese, sour cream, dry ranch dressing and mayonnaise.  





3.  Spread the cream cheese mixture on the cooled crust.  Top with vegetables and cheddar cheese.  Refrigerate and cut into serving size pieces.  

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Chicken Marsala

Chicken Marsala is one of my favorite things to order when we go out to dinner, but I'd never made it before at home so I decided to give this recipe a try. The Marsala wine was quite frustrating to find at the grocery store because it could be considered a condiment since you wouldn't actually drink it (unless you were desperate) but it could also be considered a wine. I looked in both sections and ended up finding it with the wine. I love the combination of the wine and the mushrooms, they really compliment each other. If you want to make the sauce a little thicker, I would add some cornstarch towards the end to thicken it up.

Ingredients

4 thinly sliced chicken breasts

8 oz portobello mushrooms, sliced

1 small shallot, diced

1 1/2 cups Marsala wine

1/2 cup flour

1 tsp. oregano

3 TBS. butter

Salt & Pepper

1. In a skillet over medium heat, melt 1 TBS. of butter. Coat chicken breasts in the flour mixture with a little bit of salt and pepper and place in skillet.

2. Cook chicken on each side for about 2 minutes. Remove chicken from pan and set aside.

3. In the same skillet, melt 2 TBS. of butter and add in diced shallot and sliced mushrooms. Cook for about 3-4 minutes until shallot and mushrooms begin to soften.

4. Add in Marsala wine and oregano. Cook for about 3-4 minutes.

5. Add chicken pieces back in the skillet and place the lid on the pan. Cook until the broth reduces a little bit, maybe another 7-8 minutes.

6. Serve with noodles, rice or mashed potatoes. 

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Grilled Corn on the Cob

Mmmmmmmm...there's nothing better than buttery, sweet corn on the cob in the summer time!  I am always looking for ways to cook corn on the grill, since we typically have it going so much in the summer.  I have grilled with the ears completely cleaned and directly on the grill, and I have grilled with the husks still on, but not with much luck.

I was looking on a recipe site and found this winner!  And since you cook it in foil, it stays quite warm, rather than keeping the corn sitting in the boiling water, only to get soggy.  So it is great if you are entertaining.  Haha-we always laugh at all the couples on HGTV shows who MUST purchase a house or renovate a house for "entertaining", even if they are moving to a foreign country where they know no one!

Ingredients
Corn on the cob, fresh and shucked
Melted butter
Salt, pepper
Basil and Parmesan cheese (optional)
Aluminum foil
Ice cubes (you'll see...keep reading)

1.  On a piece of foil large enough to wrap cob twice, place the ear of corn and slather each ear liberally with melted butter, using a pastry brush.

2.  Sprinkle with salt and pepper; I used fresh ground peppercorns.  I also added a little basil and Parmesan cheese.  

3.  Here comes the wacky part...place 1 ice cube next to the ear of corn and wrap cob so the foil covers the ear twice, folding over the edges.

By adding the ice cube, it keeps the corn moist.  

4.  On a gas grill, cook 8-10 minutes on medium-high heat (low rack); turn over and grill for an additional 8-10 minutes.  The site where I found this recipe added this note for preparing on a charcoal grill..On a charcoal grill, lay them directly on the prepared coals (red inside, completely covered with grey ash). Still you'll want to flip the corn after 8-10 minutes.

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Grilled Swordfish

If you haven't tried Swordfish, try it...you'll like it!  It is not fishy, and because it is a thick steak, it is ideal for grilling because it won't flake when you flip it.  I purchased two large fillets and it fed three of us, with some leftovers!  

I made up a sweet marinade and paired it with some grilled veggies.  A very healthy, quick meal.  

Enjoy!

INGREDIENTS
2-4 Swordfish steaks
1/3 cup chili sauce
4 Tablespoons light soy sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
1/4 cup brown sugar
1/2 teaspoon ground (or fresh) ginger

1.  Mix all ingredients and pour over swordfish fillets.  Cover and refrigerate for 1 hour.

2.  Remove fillets from marinade and grill on med-high heat for 6 minutes; flip and grill for 6 minutes on the other side.  Brush with marinade once you flip.  (you can also heat the remaining marinade and serve alongside the fillets).

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Grilled Mixed Vegetables

This dish could really be made with any vegetables you have on hand. I love cooking vegetables on the grill because I think they get so much more flavor. My favorites to cook on the grill are zucchini, yellow squash and onions. Mix everything together in a bowl and then coat with olive oil. Add a little bit of salt and pepper, parsley flakes and a little bit of red pepper flakes and you have a really tasty dish! One thing that makes this dish so easy is that I have a grill basket. If you don't have one...you should definitely check it out and possibly invest in one! You can obviously use skewers instead, but the grill basket makes for a very easy dish and ensures that all of the vegetables get that delicious charred effect on the outside.

Ingredients
Zucchini, chopped
Yellow Squash, chopped
Onion, chopped
Salt & Pepper
Parsley flakes
Pinch of red pepper flakes
Olive oil

1. Chop all of the vegetables and mix in a bowl.

2. Coat with olive oil and then add in salt, pepper, parsley flakes and a pinch of red pepper flakes.

3. Place vegetables in your grill basket (or place on skewers) and grill until the vegetables are tender.

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Soy Glazed Grilled Salmon

This is one of my favorite summer grilling recipes. I love salmon and this marinade has so much flavor, especially when grilled. For this recipe I crush the garlic with my garlic press. If you don't have one of these tools, I highly recommend it. You don't even have to take the skin off of the garlic, just throw it in the press and then mash the garlic into the marinade. I like it because then my hands don't smell like garlic for 3 days...unless you're in to that type of thing.

Ingredients
Salmon filet
2 garlic cloves, minced
2 TBS. Dijon mustard
3 TBS. Soy sauce
4 TBS. olive oil

(Here is a garlic press if you're interested...)

1. Whisk together garlic, dijion, soy sauce and olive oil.

2. Marinate the salmon filet in the mixture for as long as you can. I usually marinate the salmon while the grill heats up and while I get the rest of dinner assembled.

3. Grill the salmon on both sides until fully cooked. The cooking time really depends on how thick the salmon filet is...I usually grill them for about 6-7 minutes per side.

Note: be careful when you flip the salmon on the grill. I use a spatula instead of tongs so the salmon doesn't fall apart.

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Fresh Basil Pesto

As you may have already been able to tell...my basil plants are going crazy so I'm trying to use basil in as many recipes as possible! I decided I had too much and it was time to make some basil pesto. This pesto is so delicious and you can alter it depending on how much of each ingredient you have. I made the pesto and then put it in the freezer until I was ready to use it. One night when we didn't have too much to eat at home, I mixed together a bunch of different pastas that I had at home and then mixed about a 1/4 cup of the pesto with it. Delicious!

Ingredients
1 cup fresh basil leaves
1/4 cup chopped walnuts
2 garlic cloves, chopped
1/2 cup olive oil
1/4 cup parmesan cheese
Salt & Pepper

1. In a food processor, add the basil leaves, walnuts, chopped garlic, salt & pepper. Blend together until minced.

2. Add in the olive oil and blend again until smooth.

3. If using pesto right away, you can add in the parmesan cheese. If freezing the pesto to use later, don't add the cheese until you actually use the pesto.

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Spaghetti & Slaw Salad

This is a great dish to take to a picnic, because it makes so much!  I happened to make this when Corinne was here visiting and she [reluctantly] tried it.  She doesn't like anything with a mayonnaise base.  Just as we both thought, she hated it.  (Weirdo)  

But everyone else on the planet will love this cold salad.  Just keep some extra dressing on hand, because as the spaghetti sits in the refrigerator  it soaks up some of the dressing, so you need to add a little more before you serve it.  

You can either buy a head of cabbage and shred it yourself, or buy a bag of prepared cabbage in the produce section.  

INGREDIENTS
1 box thin spaghetti, cooked and drained
4 cups shredded cabbage
Shredded carrots (optional)
1/2 - 3/4 cup chopped onion
Pepper to taste
Mrs. Dash seasoning
1 teaspoon ground mustard
1-16 oz. bottle Marzetti's Slaw Dressing (I use Lite)
1-EXTRA 16 oz. bottle slaw dressing

Mix all ingredients together, keeping extra bottle of slaw dressing on hand if needed.  Refrigerate for at least 2 hours.  

Enjoy

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