Radicchio Pizza with Truffle Oil

Have you ever had or used Truffle oil?  I hadn’t, until I made it my great quest to find it and then impulsively buy it. I have been wanting to make this pizza for some time and when I finally did, I wasn’t sure what I thought, until I made it again, with less truffle oil and more mozzarella. MMMM! I often tell my sister that I can eat the same thing over and over again, I know she doesn’t like to do that, and many others are the same. I love this for dinner and then for lunch the next day. It is super easy, quick, and convenient for the busy. I know the season I ‘m in is quite full, but so many of us mom’s or non-mom’s are all in the same boat.  We have deadlines, appointments, full agendas and the same 12 hour days as the next.  When 3 was born, it was not uncommon for me to say, “I just need more time, there is not enough time to do the things I need to do!” This meal has become my time saver.  I hope you like.

Radicchio Pizza with Truffle Oil

Inspired by The Kind Diet

Ingredients:
1 large head of Radicchio
Olive Oil
Fine Sea Salt and fresh ground Pepper
White Truffle oil, to taste (I use 1/8 tsp)
shredded mozzarella cheese
1 fresh whole grain pizza crust

How To Play:
Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible). Dress with olive oil, salt, pepper, and truffle oil. Preheat the oven to 415 F. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden, but not crunchy. Scatter the dressed radicchio over the pizza crust, sprinkle with cheese and return to the oven for another 3-5 minutes, until the radicchio is warm and just starting to wilt, and the cheese is melted. Serve immediately.

Enjoy!

Sunday’s Get Your Greek On…

I love Greek food.  It is one of my favorites.  The zesty power of lemons and oregano not only have a multitude of health benefits, but they also bring forth an awesome amount of flavor.  Sundays are busy for us.  We had a great day at church, followed by fun outside with the neighborhood kids, but in the midst of all this action, time doesn’t rest for a minute.  I had to get-get and whip up a dinner! This colorful and tasty dinner is guaranteed to be a family favorite.  Just ask 1 and 2.  They both asked for seconds.  The sun was out today.  It felt good.  It felt like summer.  There was no other option, but getting our Greek on.

Greek Chicken Dinner with Martha Stewart’s Lemon Roasted Potatoes

Ingredients:
12 chicken thighs
1/2 cup Kraft Greek Feta and Oregano Dressing
4 large russet baking potatoes (8 medium), peeled and quartered (I used yellow flesh potatoes, unpeeled)
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
Feta cheese, crumbled
1/2 red pepper, chopped
1/2 orange pepper, chopped
1/2 cucumber, chopped
1/4 cup red onion, chopped (optional)
1 roma tomato, chopped (optional)

How To Play:
First prepare potatoes by heating oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano.
Place chicken thighs in a casserole dish and pour Kraft dressing over top and flip chicken until well coated. Place in oven at 350 degrees for 45 minutes or on a grill top (BBQ) and cook until no longer pink. While chicken is cooking, prepare salad by chopping peppers, onion, tomato, and cucumber and placing them in a medium bowl. Crumble feta over top and stir in salad dressing until salad is well coated. Reheat potatoes, and serve with Tzaziki or Hummus.  Timing is everything with this meal.  I cook the potatoes first, set them on the stove top when cooked, and place them back in the oven when the chicken is almost done cooking.  I like all the food to be equally heated through.  It just tastes super.

Enjoy.

Banana Muffins


Today the kids and I baked banana nut with chocolate chips and chia seed muffins.  It is kind of a mouthful, but they turned out pretty good.  I personally like banana loaf a great deal more, but what matters to me most is that the kids had fun and coconut oil makes everything taste super.  The muffins aren’t very healthy for they have white flour and white sugar, but they make for a nice quick snack on those days when you have no idea what to feed the ever starving children. Chia seeds are high in protein, lipids, fiber, and antioxidants.  It is high in Omega-3, as well as gluten free.  It is kind of superstar.  It was my first time adding it to the banana loaf recipe, and the kids are wolfing it down and don’t seem to notice a taste difference.  Thanks superstar chia seeds!

Banana Bread

(adapted from Rebar)

Ingredients:

2 1/2  cups unbleached flour

2 tsp baking soda, aluminum free

2 tsp baking powder, aluminum free

1/4 tsp sea salt

1/4 cup wheat germ, toasted (I used wheat bran)

1/2 cup butter

3/4 cup brown sugar

3/4 cup white sugar

4 free range eggs

3 ripe bananas

1/4 cup sour cream (I add another tablespoon)

3/4  cup walnuts, roasted and chopped

1/4 cup flax-seed

2 tbsp chia seeds (optional)

1 1/2 cups chocolate chips

How To Play:

Pre heat oven to 350 degrees.  Butter and flour a 9×5 loaf pan.  ( I typically use two loaf pans, however in this case, I used one, to make a small loaf, and made a dozen muffins with the extra batter).  Combine the flour, wheat germ, baking powder, soda, and salt in a small bowl and set aside.
In a large bowl, cream together the butter and sugars.  Blend in the eggs one at a time until well incorporated.  Mash together the bananas and sour cream.  Add one-third of the flour mix into the creamed sugar/butter mix.  Next, stir in the banana mash and mix thoroughly.  Add the remainder of the flour and mix on low until well combined, taking care not to overmix.  Gently fold in the walnuts, flax seeds, chia seeds, and chocolate chips.

Pour batter into the prepared pan, smoothing the top, and sprinkling with white sugar, bake for 30-35 minutes, until inserted toothpick comes out clean.  For the muffins, put in muffin tray and sprinkle with sugar and bake for roughly 28-30 minutes, until inserted toothpick comes out clean.  When making solely a loaf, I would give it about an hour to cook all the way through.  I tend to under-bake as opposed to over bake, for I like baked goods to not be too dry in texture.
Let loaf and muffins cool for about 10 minutes before taking them out of the pans and serve with coconut oil…the ultimate best spread with healthy benefits  such as: hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, cancer,  dental care, and bone strength, just to name a few.

Enjoy.