Orecchiette with Spinach Pesto, Chicken & Tomatoes

Let's face it...While leftovers make for a fast and easy dinner, they can be very boring.  So, I love dishes that allow you to take the leftovers and create a delicious yet different dinner on the 2nd night.  This recipe is a fantastic example.

I took the remaining orecchiette pasta and spinach pesto from this Chicken with Spinach Pesto and whipped up this easy weeknight dinner for two.  It makes for an easy-peasy dinner that's filled with flavor (not to mention - Popeye would be so proud of all that spinach!).

You simply cook some orecchiette pasta and stir in spinach pesto, baked chicken, and diced tomatoes.  It pairs perfectly with a loaf of crusty French bread and a glass of pinot noir.

Easy meals like this are the theme around our house lately.  We are in the process of doing some minor renovations to our home, which has turned out to be a lot of fun, yet a time-consuming process.  So far, we've installed a beautiful cream-colored subway tile backsplash in the kitchen (which I'm in love with).  We've also given the laundry room a MAJOR makeover with a fresh can of pretty light blue paint,  a lovely new shelf and fun paintings that my sisters did a while back.  That room makes me happy now. :)  It's a far cry from the while walls and plain wire shelving that graced the room before.  Our next project?  Painting the living room grey.  Woo hoo! 

Bon Appetit, my friends!

Orecchiette Pasta with Spinach Pesto, Chicken & Tomatoes
(spinach pesto recipe adapted from Food Network magazine)


Ingredients:
2 boneless, skinless chicken breasts
3 tbsp extra virgin olive oil
1 tsp. of your favorite Italian 0r Greek seasoning
1 lb. orecchiette pasta
3 cups baby spinach
1/2 cup firmly packed fresh parsley
2 tablespoons almonds, toasted
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
2 tomatoes, diced

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts in an ovenproof casserole dish and drizzle with 2 tbsp of the olive oil.  Season with your favorite Greek or Italian seasonings.

Bake for about 30 minutes, or until the chicken is cooked through. 

While the chicken is baking, make the pesto:
Puree the spinach, parsley, almonds, lemon juice, 3 tablespoons water, the grated parmesan cheese, 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl and set to the side.

Next, cook the pasta according to package directions.

Pour the cooked pasta into a large bowl.  Cut the baked chicken into bite-sized pieces.  Add the pesto, chicken and tomatoes to the pasta and mix together well.

Top with a little additional parmesan cheese, if desired.

Enjoy!

Chicken with Spinach Pesto

Why haven't I ever thought of making pesto with something other than basil before?  Sure, basil pesto is nothing short of vibrantly green deliciousness, but lots of fresh basil can be somewhat elusive if not in season (at least around here).

I found this recipe for Chicken with Arugula Pesto in the September 2012 issue of Food Network Magazine in the weeknight cooking section.  It caught my eye with its fresh ingredients, so I added it to my next shopping list.  

Once at my local grocery store, arugula was nowhere to be found, and I didn't really feel like searching all over town for it.  So, I got to thinking...Why not use baby spinach instead?  Baby spinach is readily available all year long, easy to find and cheaper than basil.  It sounded like a winner to me.

And a winner it was, indeed.  The pesto tasted great, especially with the addition of the toasted almonds.  They added a great depth of flavor...Don't skip the toasting part.  It's worth the extra effort.

The orecchiette pasta and green bean salad makes for a flavorful side dish, thanks to grated lemon zest and a sprinkling of parmesan cheese, and the broiled tomato halves topped with pesto and bread crumbs rounds out this meal.

The next night, I cooked more of the orecchiette and then added the leftover pesto to the pasta, along with diced tomatoes and baked chicken.  It was the perfect way to use up the leftovers, yet make an entirely different meal (I'll post that recipe on the blog next).

You'll love this healthy, easy dish...Make it soon!

Bon Appetit, my friends!  :)

Chicken with Spinach Pesto

Adapted from Food Network Magazine, September 2012

Ingredients:

Kosher salt

6 ounces orecchiette (about 1 1/2 cups)
1/2 pound green beans, trimmed and cut into pieces
1/3 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 cups baby spinach
1/2 cup firmly packed fresh parsley
2 tablespoons almonds, toasted
1 tablespoon fresh lemon juice
4 small skinless, boneless chicken breasts (about 1 1/4 pounds)
2 medium tomatoes, halved
2 teaspoons whole-wheat breadcrumbs

Directions:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.

Preheat the broiler. Puree the spinach, parsley, almonds, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.

Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.

Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.

 

Per serving: Calories 491; Fat 16 g (Saturated 4 g); Cholesterol 96 mg; Sodium 737 mg; Carbohydrate 42 g; Fiber 5 g; Protein 44 g

Heirloom Tomato, Basil & Prosciutto Tartine with Gouda Cheese

 

I learned to really appreciate the wonderfulness of simple cooking, made with the freshest, in-season ingredients during our trip to Europe back in 2009.  There, we dined on the most exquisite food, but you know what?  It wasn't particularly fancy or pretentious food that comes to mind...It was simple, down-to-earth dishes packed with flavor from what was in season at the time.  To me, that's the best way to cook.  Period.

This was most noticeable to us in Italy, where amazing toppings were carefully layered onto the pizzas, with thinner crusts than us Americans are used to, which really allowed the toppings to shine.  My mouth is watering just thinking about it.

Earlier today, I came across an article written by the great Jacques Pepin, in which he recalled some of his favorite memories of Julia Child, one of which involved this simple, flavorful cooking technique.  Here's an excerpt from that article, where Jacques recalls a dinner party at Julia's home one evening:

Excerpt from:  Memories of a Friend, Sidekick and Foil by Jacques Pepin (nytimes.com)

"Gloria helped Paul with the oysters he was opening and arranging on a plate as Julia announced: “I have a rack of pork. What do you want to do with it?” I cut the rack into chops, which we sautéed and served with skillet potatoes and string beans with butter and rosemary.  A green salad and a perfectly ripened Brie followed, and we finished with Julia’s compote of fruit served with ice cream. I do remember a delightful Chambertin from the late 1950s that Paul brought up from his cellar, which contained wonderful Burgundies. It was a simple, perfect meal to share with friends, my type and her type of cooking, which Julia always referred to as cuisine soignée, meaning a simple meal made with great care and the best possible ingredient." 

The phrase and description of "cuisine soignée" really got me thinking and could be used to describe this recipe for Heirloom Tomato & Prosciutto Tartine perfectly.  This recipe was completely inspired by my local farmers' market.  Fresh, juicy, and colorful heirloom tomatoes bursting at the seams with flavor are absolutely the stars of this dish.  They are layered on sourdough bread so fresh that it was practically still warm out of the oven, along with creamy local Gouda cheese, prosciutto, basil from my windowsill and a light drizzle of extra virgin olive oil.  Now that's my kind of food!

Just remember...

Simplicity + Fresh Ingredients = Pure Bliss

Taking a bite of this tartine is like biting into those last few weeks of summer...So wonderful yet fleeting, and you don't want it to end!

Bon Appetit, my friends!

Heirloom Tomato, Basil & Prosciutto Tartine with Gouda Cheese

Ingredients:

6 large slices of fresh sourdough bread

5 - 6 oz. Gouda cheese, sliced

3 ripe heirloom tomatoes, assorted colors, sliced

4 slices prosciutto

Extra virgin olive oil

1 tbsp. fresh basil, sliced

Salt & freshly ground black pepper, to taste

Directions:

Pre-heat the broiler in your oven.

Place the slices of sourdough bread on a cookie sheet and place under the broiler.  Lightly toast according to your preference.

Remove from oven and immediately place the sliced gouda cheese in a single layer on the bread.  Top with the sliced heirloom tomatoes.  

Tear the prosciutto into bite-sized pieces and nestle the pieces in between the tomato slices.

Lightly drizzle extra virgin olive oil over the top, followed by a sprinkling of fresh basil, salt and freshly ground black pepper, to taste.

 Enjoy!

BLT Salad with Arugula, Feta and Balsamic Vinaigrette

On a recent trip to the farmer's market, we luckily got there early enough to pick up some beautiful handfuls of crisp, peppery arugula from Jones Valley Urban Farm, which is an awesome "teaching farm" here in Birmingham, AL.  There, they teach folks about the value of agriculture and the benefits of eating fresh, healthy ingredients.  It's awesome because they've transformed over 3 acres of vacant downtown property into a lush garden.  Pretty cool, huh?

Now, this particular arugula wasn't just peppery, it was flat-out spicy.  I topped it with thick-cut bacon, fresh cherry tomatoes, crumbled feta cheese, and a quick and simple homemade balsamic vinaigrette.  It was the perfect light lunch after a morning at the market.  

A few slices of whole wheat bread on the side would make a great accompaniment to this easy-peasy salad.  

Bon Appetit, my friends!

BLT Salad with Arugula, Feta & Balsamic Vinaigrette

Ingredients:

Salad:

6 slices thick-cut bacon

4 cups baby arugula

1 pint cherry or grape tomatoes

1/2 cup feta cheese, crumbled

Vinaigrette:

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

Directions:

Heat a large skillet over medium heat.  Add the bacon and fry until crisp, turning often, about 5 minutes per slice.  Transfer to a wire rack or to a plate lined with paper towels and drain. 


Meanwhile, make the vinaigrette - Place the balsamic vinegar, olive oil, salt and pepper in an air tight container.  Shake to thoroughly combine.

Once the bacon has cooled, chop or tear into small pieces.

Toss the arugula in a large bowl, along with the tomatoes, bacon and desired amount of balsamic vinaigrette, reserving the remaining vinaigrette for later use.  Sprinkle the feta cheese over the top.


Enjoy!

Homemade Egg Rolls

Not sure how to wrap an egg roll?  Don't worry...It's easy and fun.
Delno - This video is for you!  :)

Today, I'm excited to share with you what has always been a family favorite of ours...Homemade Egg Rolls.  My family has been making these for as long as I can remember, and we've tweaked the recipe here and there to make it just right.  

The wonderful thing is that these rolls are so much fun to make, and this recipe is enough to feed a small army of your hungriest, most favorite people.  Which, makes them perfect for a party or family gathering.

My awesome sisters were in town recently to visit, and we couldn't resist the urge to whip up a batch of these yummy egg rolls.  We tried something new this time around, by putting a few in the oven to see how they would taste baked.  Our thought was...Maybe, just maybe, they'd be just as delicious baked, which would save on calories.  But alas, the baked rolls paled in comparison to their fried counterparts (no surprise there).  I'm not one to fry much AT ALL, but this is one exception I'm very willing to make.

When we first started making these, we would chop up our own cabbage and carrots.  But, using bagged coleslaw mix is a super trick and cuts down the prep time drastically.  Sweet & Sour sauce is also an accompaniment that must not be forgotten, along with soy sauce and yellow mustard.  

Yellow mustard?!?   Yes...just trust me on this one!

And as for the Sweet & Sour sauce, Ty Ling is our favorite brand.  However, we were able to purchase a huge container of it from our favorite local Chinese restaurant.  This tasted even better and was actually cheaper!

I hope you enjoy the little video I put together to go along with the recipe.  I had fun making it.  :)

Bon Appetit!

Homemade Egg Rolls

Servings:  Makes approximately 40 egg rolls

Ingredients:

2 lbs. ground beef

2 (16oz) bags coleslaw mix

1/3 cup Worcestershire sauce

2 eggs, beaten

1 onion, diced

8 oz. white button mushrooms, diced

1/2 cup bean sprouts (optional)

Juice of 1 lemon

Garlic salt, to taste

Salt & Pepper, to taste

2 packages of egg roll wrappers

Canola oil for frying

Sweet & Sour sauce, yellow mustard and soy sauce for dipping

Directions:

In a medium skillet, brown the ground beef until cooked through.  Drain on paper towels and set to the side.

In a large bowl, mix together the coleslaw mix, Worcestershire sauce, beaten eggs, onion, mushrooms, bean sprouts, garlic salt, lemon juice, salt and pepper.  Mix together very well (Clean hands are great tools for mixing the filling and makes the job easier...Don't be afraid to get your hands a little dirty!).

Cover the bowl with plastic wrap and place the mixture in the refrigerator for about 1 hour.  This will allow the flavors to come together.

To Assemble:

1.  Place filling diagonally on wrap.

2.  Fold bottom corner over filling;  roll snugly half-way to cover filling.

3.  Fold in both sides snugly against filling; moisten edges of last flap.

4.  Roll wrap up and seal top corner;  lay flap-side down until ready to cook.

To Fry:

Add oil to a large dutch oven or saucepan, until it comes approximately 2 inches up the side of the pan.  Heat oil to 350 degrees F.  Carefully place egg rolls flap-side down into the hot oil, a few at a time.  Don't crowd the pan.  Turn the egg rolls occasionally, until golden brown, about 2-3 minutes per side.

Remove egg rolls from the oil and prop up vertically on paper towels (I do this by placing a baking sheet covered with paper towels on the counter.  Then, I prop a 2nd baking sheet behind the first, so that the egg rolls have something to lean against).  This method will allow the excess oil to drain from the egg rolls.  Rolling the egg rolls snugly and sealing them tightly will help keep the excess oil to a minimum.

Serve immediately, alongside Sweet & Sour sauce, soy sauce, and yellow mustard.

Shrimp with Parmigiano Reggiano Grits & Tomatoes - Virginia Willis

One can never, ever go wrong when combining the creamy goodness of southern grits with plump and juicy shrimp.  Seriously...It just might be one of the greatest food combinations there is.  I've blogged about Shrimp & Grits before HERE.  Brad is crazy about the dish, so I'm always on the look-out for new versions to try.  When I came across this recipe by the lovely and talented Virginia Willis, I immediately put it on my "To-Make" list.

I had the pleasure of meeting and spending some time with Virginia at Food Blog South in January of this year.  What an amazing lady!  Her recipe for Shrimp & Grits is quite superb and is a decidedly dressed up version of the classic dish.  She kicks things up a notch with fresh herbs, whole tomatoes and Parmigiano Reggiano cheese.   She's also lightened the dish with the help of low fat milk and olive oil instead of cream and butter.

Perfection on a plate.

And guess what - Virginia prepared this dish in a demo at the Paris Cookbook Fair earlier this year.  That's right - Shrimp & Grits in Paris.  Yes, Please!!!

Want the recipe?  You can find it HERE over on Virginia's blog.

Or, better yet...Buy the cookbook!
Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis


Bon Appetit, my friends! 

Baked Ziti with Turkey, Mushrooms & Bell Pepper

 

Is a big plate of hearty, delicious pasta ever a bad thing?  

I think not! 

While shopping the aisles the other day at the grocery store, Brad said, "Baked Ziti sure would be good for dinner soon."  Baked Ziti?  That DID sound yummy.  And wouldn't you know it...We made our way to the pasta aisle and the boxes of Ziti Rigati were buy one get one free.  It was pasta-fate...If there is such a thing.

To make the dish a little healthier, we decided ground turkey would be a good substitute for ground beef.  I love cooking with ground turkey lately.  It tastes great and is indeed a much healthier option.  That's a no-brainer, if you ask me.

This dish comes together in no time.  I added bell pepper, onion and mushrooms to the turkey as it cooked.  These veggies added a nice, fresh flavor.  As for the marinara sauce, just use your favorite brand.  I happened to buy Barilla.  Or, if you're feeling extra ambitious, you can even make your own.

Baked Ziti is wonderful because it's great the next night for left-overs.  I simply add a few tablespoons of water to a large saucepan, add however much pasta I need, and slowly reheat, with the lid on and stirring often.  I hear it also freezes well, too.

Bon Appetit!

Before going into the oven...

Yum!

Baked Ziti with Turkey, Mushrooms & Bell Pepper

Source:  My original recipe

Ingredients:

1 lb. ziti rigati pasta

2 tbsp extra virgin olive oil

1 lb ground turkey

1 green bell pepper, diced

1 onion, diced

8 oz. white mushrooms, sliced

1 tsp. garlic powder

24 oz. jar marinara sauce

1 cup mozzarella cheese, shredded

Salt & Pepper, to taste

Directions:

Preheat the oven to 375 degrees F. 

Bring a large pot of water to a boil, salt generously, and drizzle with 1 tbsp of the olive oil.  Add the pasta, reducing the heat to medium-high and cook until al dente, tender but still slightly firm. Drain.

Drizzle the remaining 1 tbsp olive oil into the bottom of a second large pot or dutch oven.  Add the turkey and cook for 5 minutes.  Next, add the bell pepper, onion, mushrooms and garlic powder.  Continue to cook, stirring often, until turkey is cooked through.  Season with salt and pepper, to taste.

Add the marinara sauce to the turkey mixture and stir well.  Next, add the pasta to the sauce and stir once more until well combined.

Transfer the pasta to a greased 9- x 13-inch baking dish.  Sprinkle the shredded mozzarella over the top.  Cover and bake for 25 minutes.  Uncover and bake for another 5-10 minutes, or until lightly browned and hot.

Serve immediately and enjoy!

Incredible Butternut Squash, Chickpea & Red Lentil Stew

This stew is amazing.

Trying exciting new recipes is always fun.  When I saw this North-African modeled stew, I was intrigued and made a mental note to buy the ingredients on my next grocery trip.  It just sounded so different from anything that I usually make.  As it came together beautifully in the kitchen, it became this incredible marriage of spices and ingredients that resulted in heavenly smells wafting through the house.  I was sold!

After reading the recipe reviews, I decided to make some major changes to improve the dish.  You can see the original recipe HERE.  My biggest changes included using red onion and canned chickpeas, adding garlic and chicken to the dish, sauteing the onion and garlic before adding the other ingredients and also cooking the stew on the stove top instead of a slow-cooker.  Several of the reviews noted that there wasn't much flavor, and that all the ingredients sort of became the same consistency in the slow cooker.  Because of this, I added extra flavor by using red onion and by sauteing the onion along with garlic before adding the other ingredients.  This worked flawlessly and the vegetable broth deglazed the pan perfectly, adding even more flavor. 

Also, cooking this on the stove top kept the ingredients from becoming the same consistency.  The squash and carrots still had a little bite to them, and the flavor was incredible.  The cumin, saffron and fresh ginger in this stew really push it over the top in the deliciousness department!

Brad and I found the finished stew to be packed with flavor, and upon first bite, I even got a "Wow!" from Brad.  I think he was a fan.  :)

Luckily, there are left-overs in the fridge, which makes me happy.  I might serve them over brown rice tonight, or I just might serve it in a bowl all on its own again. 

This is a keeper!  Bon Appetit, my friends!

Butternut Squash, Chickpea & Red Lentil Stew

Adapted from Eating Well

Ingredients:

1 boneless, skinless chicken breast
3 tbsp extra virgin olive oil
1 large red onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
3/4 cup canned chickpeas, drained
2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 cup red lentils
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron, (see Note)
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted lightly salted peanuts
1/4 cup packed fresh cilantro leaves, chopped

Directions:

1. Preheat oven to 350 degrees F.
2. Place the chicken breast in an oven-proof dish, drizzling it with about 1 tbsp. of the extra virgin olive oil.  Season with salt and pepper and bake for approximately 40 - 45 minutes, or until the chicken is cooked through.  Cut into small bite-sized pieces and set to the side.
3. In a heavy-bottomed stock pot or dutch oven over medium heat, drizzle 2 tbsp extra virgin olive oil.  Add the red onion and saute until tender and slightly golden brown.  Next, add the garlic and continue to saute for 1 additional minute.
4. Deglaze the pan by adding the vegetable broth to the pot, scraping up the brown bits from the bottom.
5. Add the squash, carrots, lentils, chickpeas, chicken, tomato paste, ginger, cumin, salt, saffron and pepper.  Stir together well.
6. Put on the lid, leaving it ajar, and simmer over lowish heat until the squash are tender and the lentils have begun to break down, about 45 minutes.  While it's simmering, stir the stew every now and then, to make sure the bottom doesn't burn.  If the stew starts to become too thick, you may need to add a little additional water during the process.  (I ended up adding about 2 cups of water.)
7. Just before serving, stir in the lime juice. Serve sprinkled with peanuts and cilantro.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

• Note:  Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.  

Roasted Butternut Squash Pizza with Pesto, Bacon, Goat Cheese & Balsamic Red Onions...Plus Butternut Squash Seed Oil!

If you're anything like me, a little grapeseed or olive oil paired with a fabulous mix of spices and freshly baked bread is the perfect appetizer to almost any meal.  Great quality oils can be so incredibly versatile, making the perfect addition to salad dressings, sauteed veggies and of course, dipping spices.  So, when I heard of a contest that Marx Foods was hosting to promote their new seed oils, I excitedly sent them an email right away.  They were looking to select 6 food bloggers to develop a recipe using the oil, and then write a candid review for the product.

Fast forward a week or so, and I came home to find a package on my front doorstep.  Yay!  I had been selected!  I opened the box right away and was excited to find a bottle of Butternut Squash Seed Oil inside.  Butternut Squash Seed Oil?!?  That sounded amazing.  I didn't even know such a thing existed.  Once I made it to my kitchen, I opened up the bottle and a beautiful, nutty aroma found it's way to my nose.  I knew right away that I was holding something pretty special.  The next thing I did was taste a tiny bit.  After all, I wanted to get a good handle on the flavor profile before deciding how to use it.  The nuttiness was strong yet not overwhelming...In fact, it was just right.  There was even a hint of sweetness.

The wheels started turning and I began brainstorming about how I wanted to use the oil.  I wanted a recipe where the oil could stand out and maybe be utilized in several different ways, so that it could really be appreciated.  I finally decided that a homemade pizza from scratch would be the absolute perfect way to showcase this delicious oil.  

In this recipe, the butternut squash seed oil is used 3 different ways.  First, I added 1/4 cup of the oil right to the pizza dough itself.  This gave the dough a wonderful depth of flavor which I had never tasted in a pizza dough before.  Next, the oil has a high smoke point, which makes it perfect for sauteing vegetables.  So, I sauteed a red onion in the oil, and then added a splash of balsamic vinegar near the end, along with several cups of baby arugula.  This combination was magical and made the perfect topping for the pizza.  And lastly, I drizzled the oil along the crust of the pizza, right before popping it into the piping hot oven.  This resulted in a beautifully browned crust.

The final result?  I can honestly say that I was blown away by this pizza, and the butternut squash seed oil is quite delish...I'm hooked!  Somewhere between the balsamic red onions, bacon pieces, roasted butternut squash, squash seed oil and pesto, pizza magic is created.  The flavors meld together so beautifully, and Brad and I both said that it was actually some of the very best pizza we've EVER had.  It rivals the pizzas that we ate in Italy, where I really learned to appreciate pizzas made with thinner crusts and the best quality ingredients available.

This is definitely a keeper.

My only complaint about the butternut squash seed oil?  I'm going to run out too quickly!

Bon Appetit, my friends!

Note:  While I did receive a complimentary bottle of the Butternut Squash Seed Oil, all opinions and comments in this post are completely my own.  When reviewing a product on this blog, I will always be honest and tell you exactly what I think...the good, the bad and the ugly!

Baby Arugula

Balsamic Vinegar, Goat Cheese, Baby Arugula, Red Onion, Pesto and Butternut Squash Seed Oil

Balsamic Red Onions with Wilted Arugula...Yum!

Right before going into the oven...

Roasted Butternut Squash Pizza with Pesto, Bacon, Goat Cheese & Balsamic Red Onions

Yields:  3 medium pizzas

Ingredients:

9 slices thick cut bacon

3 tbsp. Butternut Squash Seed Oil

1 red onion, thinly sliced

2 tbsp balsamic vinegar

4 oz. bag baby arugula

3 cups butternut squash, diced into 1-inch cubes

2 tbsp extra virgin olive oil

1 recipe Basic Pizza Dough (recipe below)

3.5 oz jar pesto

4 oz goat cheese, crumbled

Salt and freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Cook bacon until crispy.  Break into small pieces and set to the side.

While the bacon is frying, drizzle 2 tablespoons butternut squash seed oil in medium skillet over medium-high heat. Add onion and sauté until tender and golden, about 10-15 minutes. Add balsamic vinegar. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 5-10 minutes more; season onion with salt and pepper. Add baby arugula and continue to saute just until the arugula has wilted.  Remove from heat.

Meanwhile, place the butternut squash on a baking sheet and drizzle with the olive oil.  Season with salt and pepper, to taste.  Roast in the oven for 20-25 minutes, until lightly browned, and stirring halfway through.

Once the butternut squash is finished roasting, remove from the oven and increase the oven temperature to 500 degrees F.

To assemble the pizza:

Take one of the pizza dough balls and roll or toss into the desired size.  Spread 1/3 of the pesto onto the dough, leaving a 1 inch border.  Next, take 1/3 of the balsamic onion and arugula mixture and spread over the pesto.  Next, do the same with 1/3 of the roasted butternut squash, then the goat cheese, and finally 1/3 of the bacon pieces.  Drizzle a small amount of butternut squash seed oil around the crust of the pizza, spreading it evenly over the crust with you finger.  Season the entire pizza with salt and freshly ground black pepper, to taste.

Bake in the preheated 500 F oven for 12 - 14 minutes, or until the crust is golden brown.

Enjoy!

Basic Pizza Dough

Adapted From: Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food

Ingredients:

1 1/4 cups warm water (105 F to 115 F)
1 tbsp honey (I used Wildflower Honey from Helen, GA)

1 tbsp active dry yeast

2 cups all purpose flour

1/2 cup whole wheat flour

2 tsp. salt

1/4 cup Butternut Squash Seed Oil

Cornmeal for dusting (optional)

Directions:

Pour the warm water into a small bowl, stir in the honey, and sprinkle the yeast over the top. Set aside to proof until foamy, about 10 minutes.

Combine the flours and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a sturdy hand mixer). Add the yeast mixture and butternut squash seed oil and mix on low speed until the dough forms a mass on the paddle and pulls away from the sides of the bowl, 4 to 5 minutes. (Note: I sometimes have to add a little extra flour near the end of mixing, if the dough is still too wet. Add a little at a time, if needed....in 1 tbsp. increments, until the dough comes together)

Remove the dough and divide it into 3 equal portions. Put on a flour-dusted baking sheet, cover with plastic wrap, and set aside in a warm place to rise for 30 minutes to 1 hour, or until almost doubled. (You can make the dough ahead and refrigerate it overnight if necessary; allow it to come to room temperature before continuing).

The dough is ready to be rolled and baked. You can hold the rolled dough at room temperature for a short while on a sheet of parchment paper that has been dusted with a little cornmeal.