It's a New Year and I can't wait to see what 2015 has in store! Many of us have resolutions to eat healthier at the start of a new year. I've been doing that for several years now and think I've done a pretty good job of making changes, but it's always a work in progress. Those pesky chocolate bars seems to just always be around when I get a chocolate craving! How does that happen?! Since eating healthy is on our minds, I wanted to share with you some of my favorite soups and salads that I've posted throughout the years. Now, some of them may not be considered "diet" salads, but hey they're salads, and everything in moderation right? The soups, well they are all just wonderful. So if you don't go eating a whole bunch of crusty bread with them, which being a professed carboholic, I have done, these will all help you along with your healthy eating. I hope you find a wonderful salad or soup to make today. Happy New Year!
Winter Slaw - A new favorite of mine, and a great salad by Ina Garten.
Caribbean Chicken Salad - Oh actually, I think this is my favorite from this list! I love all the fruit and chicken. You will too!
It's almost time to end the year, and time to reflect on some recipes that you thought were the most popular this past year. Taking a look back on the recipes that you liked most provides memories of the occasion, or time of year. Food is a good way to reflect on past memories and they bring you comfort. In addition, they also tell me what types of food you are drawn too. From this compilation of recipes I see that most of you like no fuss meals. Ones that are easy to fix, comforting, can be put together during the week. I also see that you like some great weekend breakfasts, as do I! I'll keep all of this in mind during the upcoming year. So on to the top 10 countdown of all time favorite recipes for 2014...
Tuscan White Bean Soup - this was last year's New Year's Resolution dish. A perfect way to start off the new year!
Lynn's Chicken Pasta Salad - Perfect for a spring lunch or wonderful as a potluck dish. A classic that's a winner!
Caribbean Chicken Salad - This has to be my favorite salad this year. I'm in love with fruit and when you combine these together with chicken in a zesty salad you had me at "Caribbean".
Grandma Landon's Strawberry Cake - This cake has been a family favorite for so many years. Everyone knows about Grandma Landon's famous strawberry cake. Can't beat the family heirloom recipes.
Garlic Parmesan Chicken Strips - Another quick weeknight meal that the kids will just love. So tasty and now healthier since you bake the strips.
Apple Cider Waffles with Cinnamon Honey Butter - Another breakfast item that stands out based upon the flavors. Apple cider works so well in waffles and when you top if with Cinnamon Honey Butter...oh my! Let's enjoy these dishes one more time, and get ready to make some new favorites in 2015!
It's almost New Year's Eve! Usually, I make several appetizers for our New Years Eve get together. However, this year I came across a wonderful recipe that I just had to share with you. Its called New Years Eve Pizza which I found on the King Arthur Flour site. A wonderful tradition in Sicily is to make this pizza on New Years Eve. The pizza is a deep dish style Sicilian pizza however, the ingredients are simple with tomatoes, onions and cheese, and the secret is to top it with breadcrumbs creating a crusty texture on top. YUM!
I hope you enjoy this recipe and get to make this pizza this New Year's Eve! Its always fun to carry on your own or someone else's tradition.
I hope you have a safe and Happy New Year!! Kitchen Tip: Use store bought pizza dough to save on time! Optional items are sometimes specialty items that can be bought at KingArthurFlour.com and are just that...optional. They can be left out if you like. Note: pictures courtesy of www.KingArthurFlour.com
new year's eve pizza
source: www.kingarthurflour.com
Hands-on time:
Baking time:
Total time:
Yield:
One large pizza, about 12 to 15 servings
Crust
3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
2 teaspoons instant yeast
4 teaspoons Pizza Dough Flavor, optional but delicious
2 tablespoons olive oil
3/4 cup + 2 tablespoons to 1 cup + 2 tablespoons lukewarm water*
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Topping
2 large sweet onions
28-ounce can chopped or diced tomatoes
2 teaspoons Pizza Seasoning, optional
2 cups shredded mozzarella
4 ounces provolone, shredded
3/4 to 1 cup freshly shredded Parmesan cheese
3 cups coarse dried bread crumbs, such as Panko
6 tablespoons olive oil
1 tablespoon Pizza Seasoning, optional
Directions
1) To make the crust: Combine all of the ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.
2) Place the dough in a lightly greased bowl or large 8-cup measure (or leave it in the bread machine), and let it rise till it's very puffy, about 90 minutes.
3) While the dough is rising, prepare the toppings. Start by peeling and slicing the onions, and frying them with a bit of olive oil till they're golden brown. This will take about 20 minutes. Midway through, add salt and sugar to taste, if desired; about 1 tablespoon sugar will heighten their flavor.
4) Add the tomatoes to the fried onions, along with the Pizza Seasoning, if desired. Simmer and stir for a couple of minutes. If the sauce seems overly liquid, continue to cook till it's firmed up a bit. You don't want it totally dry, like scrambled eggs, but neither do you want it swimming in liquid. Use your judgment. Turn off the heat, and let the mixture cool while the dough rises.
5) Stir together the bread crumbs, oil, and Pizza Seasoning, if you're using it. Set it aside.
6) Spray a large rimmed baking sheet (a 13" x 18" half sheet pan is perfect) with non-stick vegetable oil spray. Drizzle it with olive oil, tilting the pan so the oil spreads out a bit.
7) Gently deflate the risen dough, and stretch it into an oval in your hands. Plop the oval onto the baking sheet, and press it towards the edges. When it starts to fight back, walk away for 15 minutes. When you return, you should be able to press it to the edges and nearly into the corners. If you can't, give it another short rest, and try again. You want the dough to cover as much of the pan's bottom as possible (without making yourself too crazy about it).
8) Cover the dough, and let it rise till puffy, about 90 minutes. Towards the end of the rising time, preheat the oven to 425°F.
9) Uncover the dough, and sprinkle it with the shredded mozzarella and provolone. Then spread the tomato/onion sauce over the cheese.
10) Top with the Parmesan, then the bread crumbs.
11) Bake the pizza for 35 minutes, or until the crust and crumbs are brown. Remove it from the oven, and serve it hot or warm. Hint: to prevent a soggy bottom crust, cut the pizza in half crosswise, then lift each half onto a cooling rack. Cut individual slices with a pair of scissors.
