Hello Fun Seekers

The Passionate Pursuit of Delight

Archive (Page 1 of 3)

Pesto Pizza with Caramelized Onions and Burrata

Pesto Pizza with Caramelized Onions and Burrata

I don’t know what I could possibly say to let you know how much I love melted cheese on a crispy crust of bread. You have heard me ramble on pizza in such posts as Portobello Mushroom Pizza, Pizza with Morel Mushrooms and Green Onions, Smoke Mozzarella Lemon Pizza, and Zucchini and Peach Pizza with Basil. At the time that I wrote those, believe me, they were my favorite pizza. But now, I am deep in love with Pesto Pizza with Caramelized Onions and Burrata.

Do any of you get into ruts with food? I do. Sometimes I can’t help myself. I just start thinking about the decadent creaminess of burrata, the herby garlic flavor of pesto, and the sweet taste of tomatoes and onion. So, I don’t stop thinking about it and before I know it, I have made this pizza three times in a month.

Pesto Pizza with Burrata and Caramelized Onions-3

Readers of this blog will know how I feel about burrata cheese. For those of you just stopping by, burrata is fresh mozzarella which is stretched and then wrapped around a gooey center of creamy deliciousness. That is the official definition.  It adds a luscious bite to recipes. If you aren’t lucky enough to live near a market that sells burrata, fresh mozzarella is a good substitute.

I typically use a pizza stone when baking a pizza at home. The stone absorbs the heat so when the dough makes contact it simulates the affect that happens in a wood-fired pizza often. The result is a crispy slightly charred crust. So good.

Here’s a quick video about using a pizza stone to cook pizza at home.

How to Make Pesto Pizza with Caramelized Onions and Burrata

Pesto Pizza with Burrata and Caramelized Onions-7

Rice Salad with Asparagus and Peas

Rice Salad with Peas and Asparagus-9

This post is published in partnership with We Olive SLC

Rice Salad with Asparagus and Peas is as light and colorful as a beautiful spring day. After so many months eating warm hearty meal I wait not so patiently for asparagus and peas to arrive heralding milder temperatures and the earth coming back to life.

I use short grain Arborio rice because it is starchy and as it cooks its texture becomes creamy yet the grain remains firm. You will add the asparagus and peas to boiling water during the final minutes of when the rice is cooking. A vinaigrette olive oil (I used basil-infused olive oil because yum), sherry vinegar, garlic, and anchovy paste flavors the rice and vegetables.

Rice Salad with Peas and Asparagus-11

If you’ve never used anchovy paste before don’t be put off by it. You can find it in a tube at most grocery stores or on Amazon. Anchovy paste is a combination of ground anchovies, olive oil, and little sugar. If you want that savory flavor bomb (and you should) but aren’t keen to deal with anchovies, paste is the way to go.

About the peas, if you can get your hands on fresh peas, by all means, use those but if you can’t, frozen peas will work just fine. Prepare the asparagus just as you always do by cutting or breaking off the tough fibrous bottoms.

Arugula adds a freshness and peppery bite to the salad. Have you tried to growing arugula? It’s so easy! I grow it in pots on my patio. It’s actually really easy to grow many greens and herb in pots. Try it. Nothing is better than picking fresh greens and eating them moments later.

This rice salad is a perfectly good meal on its own but it could also be a nice accompaniment to a grilled protein like salmon. It also travels well if you are looking for something to bring to a potluck or if you pack lunch to work.

Rice Salad with Peas and Asparagus-5

Here are a few other salads that you may be interested in:

How to Make Rice Salad with Asparagus and Peas

Rice Salad with Aspargus and Peas

Everything Pretzel Bites

Everything Pretzel Bites-1

I don’t often make bagels at home but I do make pretzel bites which are small mouthfuls of soft pretzel deliciousness. Perhaps it’s because I am indecisive or that I cannot commit to just one bagel topping but everything bagels have always been my flavor of choice.

If you aren’t familiar with everything bagels, they are topped with a combination of ­­­poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt. You can make your own everything seasoning mix or stop by Trader Joe’s and pick up their ‘Everything but the Bagel’ seasoning mix.

Until I discovered the Trader Joe’s seasoning I typically topped by pretzel bites with coarse salt. But, now when I make them I sprinkle them liberally with everything seasoning mix. If you don’t have a Trader Joe’s near you, then here is a quick video that shows how to make your own everything seasoning mix at home.

The pretzel-making process may sound daunting but it really isn’t that bad. Once you set up an assembly line the process isn’t really that bad. I use my stand mixer to make the dough and just knead with my hands a few times at the end before letting the dough rest in an oiled bowl. Then, section the dough and roll each section into a long rope and cut into bite-sized pieces. A quick dunk into a pot of boiling water with baking soda and those babies are ready for the oven.

Everything Pretzel Bites-3

Unless you live in New York City, it isn’t always easy to grab a good soft pretzel as you are wandering around town. That is why I started playing around with making them myself. Everything pretzel bites are a game time staple during football season.

There is something super satisfying about popping one of these pretzels hot from the oven into your mouth with only a quick detour into a pile of mustard or cheese sauce. But, be warned these everything pretzels are pretty addictive. Even if you think you have made enough you may find that they disappear as quickly as you can churn them out.

How to Make Everything Pretzel Bites

Other finger foods you may be interested in are:

Everything Pretzel Bites

Colcannon

Colcannon-6

St. Patrick’s Day is just over a week away and what better way to celebrate with a traditional Irish dish. Colcannon is mashed potatoes with cabbage or kale. As with many traditional dishes, every family has its own way in which they make it their own. But, the basics include creamy mashed potatoes with softened greens, and scallions or chives. I added garlic to this Colcannon recipe because it is delicious and while I am half Irish, I am also half Italian.

The first consideration is which type of potatoes to use. Colcannon is traditionally made with russet potatoes but I have made it with Yukon gold potatoes too and love the way it turns out. For the greens, you can use cabbage, kale, or Swiss chard. The cabbage maintains more crunch which is a nice contrast to the mashed potatoes. Kale and Swiss chard with soften more but they do share a more vibrant green color which is pretty. My recommendation is to use whichever green you prefer.

Colcannon-4

A few more words about greens. Do you grow your own greens? They are so easy to grow! Now is the time to start planting seeds. I grow greens in raised beds, window boxes, and various sized pots. Some of my favorite greens to grow are arugula (sometimes called rocket), mesclun mix, kale, and Swiss chard.

I adore Baker Creek Heirloom Seeds and pleasure read the catalog all winter long. Visit their website for inspiration. Seriously, can we talk about the gorgeously colored stems on this Swiss chard? In the garden, greens keep on giving all until the summer heat makes them bolt. The good news is that you can replant again in the fall.

Colcannon-1

Colcannon and St. Patrick’s Day

Fun fact: St. Patrick’s Day falls during the Lenten season for Christians but the restrictions on eating and drinking alcohol are lifted which is one of the reasons that the holiday is associated with rowdy behavior. Another thing you may not know about Irish culture is that Colcannon is not only a traditional Irish dish, it is also a song!

This recipe was created in partnership with We Olive. 

If you are are interested in hearing more about Ireland you may want to check these posts:

Colcannon vertical image for Pinterest

Carrot Scallion Coriander Salad

3/4 shot of carrot scallion coriander salad

Have you seen the beautiful colorful carrots in the market lately? I have been seeing bags of full-sized colorful carrots for a while now in grocery stores. But, just recently I have seen bags of colorful baby carrots too. So, recently I picked up a few bags of those colorful babies and wanted to figure out a way to showcase their bright colors in a crisp carrot salad.

In case you were wondering, the colorful carrots while a bit bling-y taste just like orange carrots but the range of colors are best showcased in raw carrots. Cooking or roasting the carrots will mute their vibrancy a little. Fortunately, no cooking is necessary for this recipe. All you need to do is a little slicing and chopping.

Overhead shot of two plates of carrot scallion coriander salad

You know that I am a mandoline slicer evangelist. I use this kitchen tool ALL THE TIME! For example, here are a few recipes which are a breeze to make when you use a mandolin: Golden Beet and Cucumber Salad, Maple Walnut Crostini and Spicy Cucumber Salad with Peanuts.

How to Make Carrot Scallion Coriander Salad

But, back to this deliciously crisp and colorful carrot scallion salad. You can make the dressing ahead of time if you like. I toasted raw walnut pieces for a few a few minutes in a small pan on the stove top. Toasting the nuts brings out the flavor so don’t skip this step. I used my mandoline to slice the radishes and carrots. Instead of slicing the carrots into rounds, I held the carrots on the side and sliced them into ribbons. Don’t you think they look pretty?

Once your veggies are sliced, place them on a platter. You can also make four individual plates of salad if you prefer. Next drizzle the dressing evenly over the veggies and then top with walnuts. If you are a walnut fan you could substitute a different nut. I think pistachios would be very nice too.

Carrot Scallion Coriander Salad

Golden Beet and Cucumber Salad

Two plates of golden beet and cucumber salad

Sometimes the simplest food is the best food. I certainly think that this is the case with this Golden Beet and Cucumber Salad. I am an advocate for menu planning and grocery lists. But, sometimes you have to go to the market and buy what looks fresh and amazing. This was the case last weekend when I spied the most beautiful golden beets. The beets were small and their greens were incredibly lush and vibrant. I knew I had to build a salad recipe where the beets were the star.

So, the first thing that I did when I got home was removed the beet greens, ran them through the salad spinner, then separated the stems from the leaves. I sautéed the stems with onion and garlic until tender, added the thinly sliced leaves until wilted, and finished the greens with red pepper flakes, and a splash of red wine vinegar. I enjoyed the greens with some mashed potatoes. So good!

Overhead shot of golden beet and cucumber salad

But, enough about the beet greens, let’s get to the Golden Beet and Cucumber Salad. Trim both ends of the beets and peel to remove skin. I always use care when peeling the beets because I want to keep the round shape and avoid angular edges.

I like to use Persian cucumbers for this salad. They are small, sweet, and tender. If you can’t find Persian cucumbers you can substitute English (aka hothouse) cucumbers. If you must use regular cucumbers be sure to peel them and consider removing the seeds.

Thinly sliced radishes add a little heat and peppery crunch to the salad. If you hate radishes, then feel free to omit them from the dish. But, I like the contrast of flavor and color.

Golden Beet and cucumber salad

This Golden Beet and Cucumber Salad comes together so quickly if you use a mandoline. I use these mandoline from OXO several times per week. I ordered here from Amazon (affiliate link) It slices vegetables so thin that it is ridiculous. Most humans couldn’t achieve that thin slice with a knife.

Here are few other beet recipes that you may enjoy:

Golden Beet and Cucumber long vertical image for Pinterest

Wild Rice Salad

Wild Rice Salad overheadHow much time do you spend thinking about rice? I mean, where does it come from? Do you know how it grows and is harvested? I must admit that I hadn’t given it much thought until I read Amy Thielen’s Give a Girl a Knife and she talked about her husband harvesting wild rice near their home in Minnesota. Be sure to check out the video below that shows two guys in a canoe harvesting wild rice. You will never look at wild rice the same again.

Inspired by the harvesting process, I picked up a bag of wild rice at Trader Joe’s. Wild rice is low-carb and gluten-free, so this wild rice salad might be a welcome addition to your Thanksgiving table. Which brings up a topic that I am endlessly curious about, Thanksgiving menus. Are you a traditionalist or do you like to mix it up with new recipes?

I have always been a new recipe kind of girl and didn’t realize how contentious that could be for people. Who knew that replacing the traditional green bean casserole with haricots vert with a lemon almond gremolata could have ruined Thanksgiving for some of my family members a few years back? Oops!

Wild Rice Salad Vertical ShotWild rice has a chewy texture and nutty taste and makes a hearty base for this salad. Truth be told, when I created this recipe recently it was because I needed a dish to bring to a potluck gathering. My goal was to make a dish using only ingredients that I had on hand so I wouldn’t have to go to the grocery store. The good news is that most of these ingredients are pantry items that you might have in your kitchen.

I will cut to the chase, this wild rice salad got great reviews!  The dried fruit adds a little bit of sweetness to the salad while the green onions and parsley add freshness. The almonds lend some crunch.  Whether you make this for a potluck or for Thanksgiving, the good news is that you can make it a day ahead of time. I think it tastes better after sitting for a day. If you make it ahead of time, I would reserve a little bit of fresh parsley to garnish the salad just before serving.

How to Make Wild Rice Salad

If you are looking for other holiday recipes, check out:

Wild Rice Salad Long Image for Pinterest

Mussels with Cider, Shallots, and Bacon

Mussels with Cider, Shallots, and Bacon

If you have a large pot and a few pounds of mussels, you can have a dinner party worthy meal on the tables in no time at all. Mussels are one of the easiest meals to prepare. All you need to do is give the mussels a quick scrub and soak, cook up a few aromatics for a broth to steam the mussels in, and five minutes cooking time. For Mussels with Cider, Shallots and Bacon, I decided to add some autumn flair but using apple cider instead of the more typical white wine as the base of the broth.

The website Serious Eats has a more detailed article on cleaning mussels if you would like a step-by-step guide. I have also included a video below. But, I promise, it is really easy and takes no time at all. Once you get the hang of it, you will be preparing mussels all the time!

While mussels and French fries (frites) are a popular combination in Belgium and France, I prefer to serve mussels with slices of nice bread. My favorites are a beautiful baguette or ciabatta. You will want to use the slices of bread to soak up the delicious broth.

So, let’s walk through the process. Heat a large pot over a medium flame and add oil olive and butter. When the oil and butter start to bubble, add the chopped bacon and cook for a few minutes.  Next you will add the shallots, garlics, and thyme and cook until they are soft. Finally, add the cider and mustard. Bring the broth to a boil before adding the cleaned mussels. The only need a few minutes to cook. Seriously easy, right?

Mussels with Cider Shallots and Bacon-2

If you would like a tasty beverage to accompany your mussels, I recommend either a crisp white wine, sparkling wine (bubbles go with everything), or a Belgian beer.  I love to serve this meal not only because it is delicious but it is a slow-paced meal which encourages conversation as you work your way through the mussels. Slow food at its best!

How to Make Mussels with Cider, Shallots, and Bacon

Mussels with Cider, Shallots, and Bacon Pin

Roasted Squash and Pear Sandwiches

Roasted Squash with Pear

Fall = Gourdfest. Well, around my house anyway. Each fall, we host a party where all things gourd-related are celebrated. I am talking about pumpkin beer tasting, butternut squash soup, pumpkin hummus, and roasted delicata squash with red onions. All the fall flavors make me so happy but having some of my besties in the house puts it over the top.

What my friends may not know is how many recipes I test before Gourdfest. I want the food to be as memorable as the laughs and good times that we enjoy. This year, one of my first test recipes is this Roasted Squash and Pear Sandwich. Doesn’t that sound like perfect fall food? Yet, such an unusual sandwich idea.

Roasted Squash with Pear

Let’s talk about butternut squash. Are you a fan? I was a little bit intimated by butternut squash at first. I mean, could winter squash BE any more difficult to cut through? But, I learned a little secret about butternut squash. When you are shopping for butternut squash, look for one that has long neck compared to its bulbous end.

Then, just cut through the stem end and cut again at the end of the long neck before the bulbous end. From here, all you need to do is peel the skin with a vegetable peeler. For this recipe, slice the neck into 1/2” slices.

Roasted Squash with Pear

After that, you have a decision to make, do you want to tackle the bulbous end or just chuck it into the compost bin? No judgment here no matter what you decide. Sometimes I will peel the skin off with the vegetable peeler and then use a spoon to scrape out the seeds. Other times, I won’t be feeling it at all, and will just quarter it and throw it into my compost bin.

The next component is a perfectly ripe pear sliced thin and a red onion also thinly sliced. The surprise ingredient is the miso mayo. Are you a miso fan? My first experiences with miso was in soup form at Chinese restaurants.  Miso is made from fermented soy beans. You know anything fermented is good for you, right? Gut health and all that. Miso paste can be found at Asian markets and sometimes in the ethnic food aisles or produce section of some grocery stores. Miso adds that umami flavor which is rich, deep flavor.

If you decide to buy miso paste (and you should) here is a recipe for miso soup so you can use up your stash. The video below is from The Happy Pear where twin Irish brothers post articles and videos featuring easy vegan recipes.

How to Make Roasted Squash and Pear Sandwiches

Want more sandwiches?

Roasted Squash with Pear Sandwich

Lentil Picadillo Stuffed Peppers

Lentil Picadillo Stuffed Peppers

What the heck do vegetarians eat? I hear this all the time from friends and family who want to invite someone they care about over for dinner. But, when that person is a vegetarian many cooks get stumped. Ask my Mom. She will tell you. That poor woman has two daughters are totally or nearly vegetarian and two grandkids are vegetarian. She will tell you that she hates inviting us over for dinner because she has no idea what to make. So, Mom, Lentil Picadillo Stuffed Peppers is one great alternative to consider. It is hearty enough that even carnivores (like your husband) will feel satisfied.

First, a little background about Picadillo which is a popular dish in Spain and many Latin American countries. Picadillo is typically made with ground beef, tomatoes, and a variety of spices. It is often served with rice and used a filling for dishes like tacos or savory pastries.

Lentil Picadillo Stuffed PeppersI like this healthier version of Picadillo swaps out ground beef for lentils. Lentils are inexpensive to buy, low in fat, high in fiber, and full of protein. By sautéing aromatics like onion and garlic with chili powder, cinnamon, Italian seasoning, cocoa powder, and tomatoes, you can achieve a rich flavorful broth to coat the lentils.

This version of Lentil Picadillo is most similar to the Picadillo found in Puerto Rico which includes green olives for a salty bite and raisins for a sweet chewy texture. In Puerto Rico, Picadillo is a common filling for empanadas or fritters. In this recipe, I add cooked rice to the Picadillo and stuff it inside a sweet red bell pepper before baking.

Lentil Picadillo Stuffed Peppers

Finally, lentil Picadillo Stuffed Peppers is a great make ahead meal. You could prep the Picadillo on the weekend and then on a weeknight, stuff the peppers and bake.  A healthy, homemade dinner will be on the table in under 30 minutes. What is not to love about that? Also, can you say lunch leftovers? Just try not to gloat as your coworker pulls her sad little Lean Cuisine out of the microwave.

How to Make Lentil Picadillo Stuffed Peppers

Lentil Picadillo Stuffed Pepper

Page 1 of 3

Powered by WordPress & Theme by Anders Norén