Tuesday, November 30, 2010
I'm Alive!
Tuesday, November 16, 2010
Stylish Blog Award
Here are the award rules.
1. Thank and link back to who gave you the award.
2. Share seven things about yourself. (ohh boy.)
3. Pass it along to seven blogs you've recently discovered and enjoy!
4. Let the recipients know that you've left them an award.
Monday, November 15, 2010
Tasty Tuesday
16 oz whole wheat or white pizza dough
1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning
1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.
2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.
3. Let cool for 10 minutes before removing from pan or cutting into wedges.
8 slices

Thanksgiving Luncheon

Friday, November 12, 2010
These Are A Few Of My Favorite Things
Grace lotion is available at Sephora and is a lotion I can't live without. I hate having to constantly put lotion on during the day and this lotion will leave you moisturized all day.
Thursday, November 11, 2010
Dinner & Karaoke

Wednesday, November 10, 2010
10 Things I Can't Live Without







Tuesday, November 9, 2010
Tasty Tuesday
2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk
______
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans
Sauce
3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth
1 Cup shredded cheddar cheese
1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes. 2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low. 3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.
8 servings
Monday, November 8, 2010
Hall Of Fame
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