Traditional Pizza Margherita

It's always a sad day saying goodbye to my beautiful fresh basil plants.  Tonight's temperature is most likely going to drop below freezing, sadly I don't think what's left of the basil will survive. Why didn't I pick more this summer and freeze it? Why didn't I make extra pesto and stick it in the freezer???  Why, Why, Why??
Tonight the basil makes it's final curtain call....


Traditional Pizza Margherita:

Ingredients:

• 1 25 Ounce Italian Peeled Tomatoes ( Guiseppe Russo Brand) Undrained.
• 8 Ounces Fresh Mozzarella ( BelGioioso Ovolini 4 ounce "egg size") Sliced Thin.
• 1 20 Ounce Bag Portland Pie Company Basil Pizza Dough  ( Thawed and slightly risen in bag) .
• 1 Clove Garlic Crushed.
• 1 Teaspoon Sugar.
• Olive Oil.
• Salt and Pepper.

Directions:
Heat about 3 Tablespoons olive in in large frying pan. Add crushed garlic and cook for about 1 minute, careful not to burn.
Add the un-drained can of tomatoes.  At this point, I careful cut each piece into about 3-4 slices, add about 1 tsp salt, 1/4 tsp pepper, 1 tsp sugar and simmer on low for about 20 minutes.

While sauce is simmering, spread the slightly risen dough on a oiled 16 inch round pizza pan.
Top with sliced tomatoes, sliced fresh mozzarella and basil leaves.
Bake in a preheated 450 degree oven for about 20 minutes or until crust is golden brown on the bottom and sides.

Tomato and Goat Cheese Tart

Ina Garten made this on the food network the other night and I had to try it!
Believe me when I tell you, it tastes even better than it looks. Ina rolls the puff pastry out to an 11x11 square and then cuts two round circles using a 6 inch saucer are her guide.  I thought this was somewhat of a waste because you only get two tarts and you are left with lots of extra dough.  
I rolled my puff pastry out to 11x11, scored the edges, pricked the middle like she does and baked the entire square.  After I pulled it out of the oven I was able to cut it into four even pieces.
One tomato per piece and no waste.
Also... The recipe calls for goat cheese but if you prefer a mild cheese you could use Mascaprone, which is a soft Italian cheese. 

Here is Ina's recipe from the Food Network...

Ingredients

• 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
• Good olive oil
• 4 cups thinly sliced yellow onions (2 large onions)
• 3 large garlic cloves, cut into thin slivers
• Kosher salt and freshly ground black pepper
• 3 tablespoons dry white wine
• 2 teaspoons minced fresh thyme leaves
• 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
• 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
• 1 large tomato, cut into 4 (1/4-inch-thick) slices
• 3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Print Here

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork.

Bake at 425 for 20-25 minutes.  Cut into four equal pieces.  One tomato per piece.

Zuppa Toscana ... The Light Version

Just yesterday someone posted a recipe for Zuppa Toscana on Facebook.  It was a Copy Cat recipe from the Olive Garden.  The recipe looked great and I wanted to try it but it was loaded with fat and calories ,so I decided to make a few changes.   I used chicken sausage, fat free 1/2 and 1/2, left out the bacon and I used leeks instead of onions for extra flavor. 

The soup ended up with lots less fat and calories and the taste was still amazing!

Ingredients:

1 lb. Chicken Italian Sausage Sliced
2 Tablespoons Olive Oil
2 Large Russet Potatoes Diced Into 1 Inch Pieces
1 1/2 Cups Cleaned and Chopped Leeks
2 Tbsp Minced Garlic
32 oz. Chicken Broth
2 Cups Swiss chard, chopped ( no stems, just leaves)
1  Cup Fat Free Half and Half
Salt and Pepper To Taste

1. Heat olive oil on medium heat, add the chopped leeks.  Saute for 2 minutes.
2. Add the two cloves of garlic and the cut sausage and continue to saute for five minutes or until sausage browns, watch closely so garlic doesn't burn.
3.  Add the chicken broth and the chopped potatoes.
4.  Bring to a boil and then lower heat until potatoes are soft.  About 20 minutes.
5.  Turn the heat off and add the Swiss Chard and cream.  Do not boil.  Serve right away.

Print Here 

Slice sausage into 1 inch slices.

Cook Leeks in olive oil for two minutes or until wilted.

.

Add two cloves of garlic.

Add sliced sausage and brown with garlic for 5 minutes.

Chop Swiss Chard Leaves and set aside.

Add Chopped Potatoes, bring to a boil and then reduce heat to low boil for 20 minutes until tender.

Add the Swiss Chard to the pan.

Add the 50% Fat Free 1/2 and 1/2 and turn off heat.

Serve!

Meatloaf Stuffed Peppers

I love stuffed peppers and I love meatloaf so why not combine the two?
For this recipe I'll be using my  B&T Meatloaf  recipe.  

1.  Prepare the meatloaf mixture and set aside. 
2.  Remove and discard the tops, seeds, and membranes of the bell peppers.
3.  Divide the mixture evenly between each pepper.
4.  Place the four peppers in an 8 inch square pan standing up. 
5.  Sprinkle Chef blend 6 Italian Cheese Mix (Sargento) evenly over the peppers. 
6. Cook for 30 minutes covered, then cover with tin foil and cook an additional 30 minutes.