Thursday, December 11, 2014

White Chicken Pesto Pizza

I’m sure I’m not the only one who thinks this, but creating a pizza masterpiece is a pretty fun experience. There are so many options, some crazier than others. A few nights ago, I got hit with an incredible craving for white pizza. Of course, I had to act on it.

I tried not getting carried away with ingredients. Check this one out! White pizza topped with chicken and pesto!

White Chicken Pesto Pizza

Pizza Dough
¾ Cup Boneless Chicken – cooked and shredded
½ Cup Tomatoes - diced
2 Tablespoons Caramelized Red Onion - diced
2 Tablespoons Green Onion - diced
1 Tablespoon Red Pepper Flakes
1 cup Part Skim Mozzarella Cheese
1/8 cup Olive Oil

White Sauce
1 Teaspoon Flour
1 Tablespoon Butter
¾ Pint Heavy Whipping Cream
1 Teaspoon Garlic Powder
½ Cup Parmesan Cheese
½ Teaspoon Salt
½ Teaspoon Pepper


1.     In a small pan, melt the butter over medium heat.
2.     Add the flour and whisk for one minute.
3.     Pour in the heavy whipping cream while continuing to whisk.
4.     Whisk occasionally for 5 minutes and then add the garlic powder, salt, pepper and Parmesan cheese.
5.     Continue to occasionally whisk until sauce thickens, about 5 minutes. Set aside.
6.     Preheat oven to 425.
7.     Spread the olive oil evenly over the pizza dough.
8.     Add the white sauce, red onion, tomatoes, boneless chicken, and mozzarella cheese.
9.     Bake for 12-15 minutes or until crust is a golden brown.
10. Remove pizza from the oven and add the green onion and red pepper flakes. Drizzle with a little olive oil before serving.

Thursday, December 4, 2014

Stuffed Meatballs

It seems as though restaurants everywhere are beginning to experiment with stuffing burgers, meatballs and other meats. I mean it is a great idea. Take something you love and stuff it with something (or somethings) you also love. I think I'm going to stuff bacon, inside of bacon, inside of a French fry, inside of a burger, inside of a donut...just kidding.

For this recipe, I decided to stuff the meatballs with rice, mozzarella cheese and tomato sauce. The rice is a great compliment to the meatball and the mozzarella cheese melts perfectly. I hope you enjoy it as much as I did!

Stuffed Meatballs


½ lb Ground Beef
½ Yellow Onion - minced
1 Egg – Beaten
1 Tablespoon Garlic Powder
½ cup Bread Crumbs
2 Tablespoons Worcestershire Sauce
¼ cup Parsley – chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1/3 cup White Rice – cooked, cooled
3 Tablespoons Fresh Mozzarella Cheese
1 Tablespoon Olive Oil
1/3 cup – ½ cup Tomato Sauce
Parmesan cheese (if desired) – Grated.


1.     Preheat oven to 400 degrees.
2.     In a large bowl, combine the Ground Beef, Yellow Onion, Egg, Garlic Powder, Bread Crumbs, Worcestershire Sauce, Parsley, Salt and Pepper.
3.     Heat the olive oil in a large sauté pan over medium heat.
4.     Mold about 2 heaping tablespoons of the mixture into about half the size of your desired meatball.
5.     Use a finger to create a crater in the meatball. Stuff the crater with white rice, mozzarella cheese and tomato sauce.
6.     Take an additional heaping tablespoon of the meatball mix and mold it over the crater so that it is completely covered.
7.     Repeat this process for every meatball.
8.     Brown the meatballs on all sides in the sauté pan for about 3 minutes per side.
9.     Transfer the meatballs to a baking sheet lined with foil.
10. Bake the meatballs for about 15 minutes.
11. Pour remaining tomato sauce over the meatballs, sprinkle with grated parmesan cheese and serve!

Saturday, November 29, 2014

Apple and Bacon Potato Hash

Thanksgiving may be my favorite holiday. Between the family bonding, the incredible food, and the ultimate itis, the entire day keeps me smiling. Aside from the traditional thanksgiving affair, including: turkey, sweet potatoes, and collard greens, I have started a mini tradition of my own. I cook something out of the ordinary as a side dish for our family thanksgiving meal.

This year I went with potato hash. It can be fun experimenting with a variety of potato hash recipes and ultimately, my choices were apples and bacon. Dishes featuring apples remind me of the fall. Bacon...well bacon is never a bad idea. When combined with the potatoes, it creates an explosion of flavor with a nice balance. Easy to make and easy to cook in large quantities. Enjoy!   


2 Yellow Potatoes – skinned and diced
3 Slices of Bacon – chopped and partially cooked
1 Apple – skinned, cored and diced
½ Red Bell Pepper – chopped
½ Yellow Onion - diced
1 Tablespoon Parsley
1 Teaspoon Pepper
1 Teaspoon Salt
2 Garlic Cloves – chopped
2 Tablespoons Olive Oil
1 Tablespoon Butter
1/8 Cup Parmesan Cheese – grated


1.     In a large pan, heat up olive oil over medium heat. Melt the butter in the pan.
2.     Add the potatoes and toss with the olive oil and butter.
3.     Cover and cook for fifteen minutes.
4.     Remove the cover and add the apple, red bell pepper, bacon, onion and cook for another 10 minutes uncovered. Stirring occasionally.
5.     Toss in the garlic and sprinkle the dish with parsley, pepper and salt. Cook for 5 minutes.
6.     Add the parmesan cheese and remove from heat. Serve immediately. Enjoy!

Thursday, November 13, 2014

Sweet Potato Biscuit Cookies w/ Cream Cheese Icing

I'm gonna keep this narrative very simple...
I attempted to make sweet potato cookies...
Thanks to NFL Sunday distractions, I goofed somewhere along the way...
The cookies became biscuits...
They are delicious...


Sweet Potato Biscuit Cookies w/ Cream Cheese Frosting

1 cup Sweet Potatoes – baked, skin removed and smashed
1 Cup All Purpose Flour
¼ Teaspoon Baking Soda
½ Cup Unsalted Butter – softened
¼ cup Granulated Sugar
½ cup Light Brown Sugar
½ Teaspoon Salt
1 Egg
1 Tablespoon Vanilla

Cream Cheese Icing
2 Ounces Unsalted Butter –softened
2 Ounces Cream Cheese – softened
½ Cup Powdered Sugar
½ Teaspoon Vanilla

1.     Preheat the oven to 350.
2.     In a medium sized bowl, whisk together the flour with the baking soda and salt.
3.     In a separate large bowl, combine the butter, white sugar, brown sugar, egg and vanilla. Mix until it’s just combined.
4.     Combine the wet and dry ingredients. Mix in the sweet potatoes.
5.     On a greased baking sheet, drop large tablespoons of the mix onto the sheet. Make sure to not overcrowd the sheet.
6.     Bake for about 10 minutes. Flip and bake for another 3 minutes.
7.     Remove from the oven and set aside.
8.     In a medium sized bowl, combine the cream cheese icing ingredients and whisk until smooth.
9.     Once the cookies have cooled off, spread the icing over the cookies. Enjoy!

Thursday, October 30, 2014

Baked Pork Chops

To marinade or not to marinade, that is the question. However, if you try this recipe I am sure the answer moving forward will become simple- a killer marinade can be magical!

This recipe calls for a soy sauce based marinade. As you can see below, it's a short list of ingredients for the entire recipe! The sweet and salty combo really brings out the flavor of the meat. I think I have a new favorite pork chop recipe! Enjoy

Baked Pork Chops


2 Bone In Pork Chops (about 1 inch thick)
¼ Cup Soy Sauce
2 Tablespoons Garlic
1/8 cup Dark Brown Sugar
3 Tablespoons Olive Oil
2 Teaspoons Black Pepper
1 Teaspoon Salt


1.     In a large re-sealable bag combine the pork chops with the soy sauce, garlic, brown sugar and olive oil.
2.     Place in the fridge for 4-5 hours.
3.     Preheat oven to 425.
4.     Line a baking dish with foil and place the pork chops in the dish
5.     Bake for 20 minutes. Flipping half way in between.

6.     Serve!