This shall be the star of my Super Bowl dinner tonight! I was brought up on this pizza for parties and gatherings. It is so easy and delicious that it will please anyone. If you are having a last minute get together, this is a great option if you want something quick and inexpensive for an appetizer or light dinner. it only took me about 30-45 minutes to make it from baking the crust and getting the toppings ready. You start off with two tubes of Crescent rolls such as Pillsbury's. You unroll the tube leaving the crescents together. There should be two full squares of dough in each tube making four all together. You line the bottom of a half sheet pan with the crescent dough squares and pinch them together to make one large dough crust. You then just have to bake it until golden brown and cooked through. Then, you must have it completely cooled before adding the toppings. If you are in a hurry you can place the crust into the fridge for about 10-15 minutes until cooled. While the crust is baking and cooling you can prepare the toppings. The sauce in this case is a mixture of cream cheese, Miracle Whip dressing, and a packet of Hidden Valley Ranch Dip mix. You just mix that in a mixer with a paddle attachment and set it aside. Then, for the veggies. You can use pretty much any combo you want. You just should make sure they are all about the same size. For my pizza I used carrots, radishes, green onions or scallions, red pepper, and broccoli florets. You could also use cucumbers, cauliflower, olives, tomatoes, etc. In any case you want them minced or in a small dice. All except for the broccoli because you can't mince it or it would be a mess. I just trim them into small pieces. You want about 3/4 of a cup of each vegetable. Once the crust is cooled, just spread the cream cheese mixture onto the crust in an even layer. Then, evenly distribute the vegetables onto the pizza and press down lightly to make sure they adhere slightly to the pizza. Then, all that is left is to sprinkle cheddar cheese onto the top of the pizza! You then can serve it chilled or at room temperature. I prefer to chill it. If you are having more than 10 people I would highly suggest making more than one pizza as it is a hit with everyone and will go fast. It is cool and crisp and doesn't make you feel as guilty about splurging at your dinner or game-day party! Bon Appetit!
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I have not made a food post for a while so I thought this would be a great recipe to start back up with. This is a very nice autumn dish. It has some great autumn flavors: butternut squash, cranberries, cider, etc. Apparently you will find this at a lot of French Bistros in Paris. It is very easy to prepare. You very carefully cut up a butternut squash into one inch pieces and throw it onto a sheet pan. Drizzle it with olive oil and season with salt, pepper, maple syrup, and brown sugar. Toss together and throw it into a 400 degree oven and cook until tender. While the butternut squash is cooking you make a vinaigrette by combining apple cider, apple cider vinegar, and shallots in a sauce pan and boil until sufficiently reduced. Then, you whisk this with some Dijon mustard and olive oil. I personally am not fond of the strong taste of Dijon so I substituted it for Country Dijon which is like a whole grain type of mustard. The flavor is very delicious. The shallots add a nice sharpness in taste to the sweetness of the cider and mustard. When the squash is done cooking, allow it to cool for about 10 minutes. To assemble the salad, combine arugula, dried cranberries, walnuts and the slightly cooled squash. Toss with vinaigrette and serve. The flavors are incredible. Try the recipe below. Ina Garten continues to please our palates.
Forget that so called onion dip you get next to the yogurt in the market! This is a sweet delicious real homemade dip. it has all the essentials that an onion dip requires: sweet yellow onions, mayonnaise, sour cream, and cream cheese. Ina Garten as usual has done it again. Made a delicious twist on a classic dip. You start out with two large sweet onions and thinly slice them. Then, you saute them for 10 minutes on medium-high heat in butter and vegetable oil until slightly tender. While they are cooking you season them with salt, pepper, and cayenne pepper for a little heat. The, you turn down the heat and cook them very slowly until they are sweet and caramelized. They go from a large mound of onions to very little. Meanwhile, in a stand mixer fitted with the paddle attachment, you mix mayonnaise, sour cream, and softened cream cheese. When the onions are done, Ina doesn't mention this but if I were you I would drain the onions through a sieve or colander. This eliminates any excess grease so you won't have a greasy dip. You then must let the onions cool and then mix them into the mayo mixture. Check for seasonings and serve chilled or at room temperature. I would suggest serving with chip or mixed vegetables. This is particularly good on burgers or sandwiches. It doesn't matter which way you serve it, it is absolutely delicious! Bon Appetit!
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