Well today marks a very special day, yes that is right, you guessed it, It’s Secret Recipe Club! This month I was assigned Cookin with Moxie, an Italian food blog filled to the brim with delicious recipes. Jamie (yes another Jamie not me), brings this blog to life and I was so happy to have received it! I decided to make this pizza, yum, good choice! It is a bit different from the normal pizza we have as it did not have tomato sauce,but we didn’t miss it a bit! I loved the saltiness of the prosciutto and the tang from the balsamic. It all made for one tasty meal!
- 2 tbsp plus 1/2 cup olive oil
- 1 12-ounce red onion, thinly sliced
- 2 tbsp balsamic vinegar
- 2 tsp Worcestershire sauce
- 4 large garlic cloves, chopped
- 1 large red bell pepper
- 1 cup (packed) grated mozzarella cheese
- 3 tbsp grated Parmesan
- 4 thin slices prosciutto, sliced crosswise into thin strips
- 2 tsp chopped fresh thyme (I used dried)
- Balsamic vinegar
- Store bought pizza dough, or use your favorite homemade recipe
1.Char your red bell pepper by placing under the broiler for a bout 8 minutes. Set aside to cool for 10 minutes. Remove skins and slice.
2. Heat 2 Tbsp olive oil in skillet and add onions, cook over medium heat for 12 minutes. Add balsamic vinegar and Worcestershire sauce. Cook additional 4 minutes. Remove to separate bowl. In same skillet heat olive oil and cook garlic until brown and fragrant. Remove garlic from oil using spoon, place oil in small bowl.
3. Roll out your pizza dough into a large rectangle. Place on pizza stone or baking sheet. Bake at 500 degrees for 10 minutes. Flip, and brush with 1 Tbsp of garlic oil.
4. Top with mozzarella, onions, garlic bits, red pepper and parmesan. Bake for an additional 5 minutes.
5. Top with prosciutto and thyme, bake an additional 5 minutes. Slice and Serve.
6. Serve with remaining olive oil and balsamic vinegar.
7. Eat and enjoy!
check out what everyone else made by clicking the link below:
This month I was assigned a vegan/vegetarian blog. Definitely new for me, but as we have vegetarian Thursdays every week, I knew a new meal would be easy to find. I chose this Pineapple Roasted Vegetables Recipe because I knew everyone would love it, plus we have a serious pineapple fanatic in one of our daughters. It was delicious, I loved the addition of pineapple in vegetables! Danielle is a Health Coach and lifestyle motivator, so along with recipes she has oodles of other stuff over at her blog, so you can go check her out at http://www.deliciousexistence.com/.
So here is the recipe, I served it with a side of cous cous salad, and homemade bread, for you meat lovers out there, it would taste great paired with BBQ Chicken!
- 1 can (16 ounces) Pineapple Chunks
- 2 small zucchini sliced thinly
- handful of baby carrots
- 2 bell peppers chopped into chunks
- 1/2 onion chopped into chunks
- 3 cloves minced garlic
- 2 tsp celery salt
- 2 Tbsp olive oil
- 1/2 tsp- 1 1/2 tsp cayenne pepper depending on how spicy you like it!
1. Mix together all ingredients in 13×9 baking dish.
2. Bake for 25 minutes at 425 degrees.
3. Eat and enjoy!
It’s time for another round of The Secret Recipe Club. Quickly becoming one of my favorite activities of the month. This month I was assigned the blog A Day in the Life by Danielle Deskins. Did I ever have fun snooping around on her blog. The best was all the adorable pictures of her kids, man are they cute! As usual it was extremely hard to pick out a recipe to make. She has a great assortment, wide variety, lots of lovely looking things to eat. One of my favorite dinners is when we have breakfast type foods. As I am not a breakfast eater, I like to have things like pancakes, waffles, and eggs for supper. Enter this amazing Breakfast Hash, everything I want in a supper, and pretty healthy to boot! The whole family declared it a hit, and so we will be making this again!
- 4-6 small to medium-sized red potatoes
- 1/2 green pepper, roughly chopped
- 1/2 red pepper, roughly chopped
- 1 small zucchini, roughly chopped
- 1/2 medium onion, chopped
- 1 T. olive oil
- salt and pepper
- 4 slices of bacon
- 1 egg per person
1. Place potatoes in a pot and cover with water, bring to a boil, boil for about 5 minutes. Drain and let cool slightly. Chop into pieces.
2. Cook bacon in skillet, set aside and crumble. Wipe out the skillet and heat olive oil (or use the leftover bacon drippings) and cook potatoes until lightly browned. Add onions and cook for 5 minutes. Add peppers and zucchini and cook for 5 additional minutes.Stir in Bacon. Season with salt and pepper.
3. Fry eggs in a separate frying pan and serve on top of the hash.