Creamy Tomato Bisque & Tortellini Soup

Wow, really 2017 is here? I am way behind on lots of things to post, so keep your eyes peeled - I'm coming in fast and lots to blog about...


As our story unfolds with recent changes this year, let's settle around the table with friends and family in the dreary winter months and stir something up tasty and tomato-ey. I was recently sick and when I ventured out one morning when feeling better, my friend Laura asked if I wanted to get take out after our manicures at a local Italian place next store. Of course! So we placed our orders and I got the soup of the day, Tomatoe Bisque Tortellini soup (with some crackers on the side). I brought home it and had it while watching some TV, it was delicious!
2 weeks later, I decided on a rainy Sunday to try to recreate this recipe and stopped at the grocery store for the vital ingredients. Took about 20 minutes tops and had this creamy, luxurious soup that tasted almost like the restaurants.  Picked up some fresh, warm garlic bread to dunk in the soup and served as a great Sunday meal to get ready for the work week ahead of us...Enjoy!

Creamy Tomato Bisque & Tortellini Soup

Ingredients

• 1 teaspoon extra virgin olive oil
• 2 cloves garlic, minced ( I used minced garlic in a jar - what its way faster!).
• 2 (10 3/4 ounce) cans Campbells’s condensed tomato soup
• 1 1/2 cups milk ( 1% or skim)
• 1 1/2 cups half and half
• 2 cups vegetable broth (can substitute chicken broth if needed)
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon Zesty Italian dressing package (Good Seasons)
• 1 teaspoon dried basil
• 1 (9 ounce) package cheese-filled tortellini
• grated Parmesan, for serving
• Fresh Italian loaf or french bread

Instructions

1. Heat olive oil over medium heat. Add garlic and cook just until fragrant, about 1 minute.
2. Add tomato soup, milk, half and half, vegetable broth, and all the seasonings and bring to a simmer.
3. Once simmering, drop in the tortellini and cook according to package instructions (probably about 7 - 10 minutes). Place lid and let stay warm for softer tortellinis.
4. Serve hot with Parmesan on top and warm sliced baguette.

Crock Pot White Chicken Chili topped with Avocado

White Chicken Chili in the Crock Pot is one of my favorite "all year round crock pot recipes." This chili uses white beans and its up to you what kind you choose, but I highly recommend Bush's Cannellini beans. We also serve ours with sour cream, avocado, and cilantro and another squeeze of lime.  It brings a "freshness" to the finished chili and melts in your mouth. If you really want to go to the extreme, you can crumble tortilla chips and make it a White Chicken Chili Meets Tortilla Soup. This also makes a great leftover to take to work for lunch! Enjoy!





White Chicken Chili topped with Avocado

Ingredients:

• 4 3/4 cup chicken stock ( I use low sodium)

• 1 medium minced onion (yellow or white)

• 2 cans white cannelleni beans, drained and rinsed

• 4 garlic cloves, minced

• 1 tablespoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• ground pepper

• juice of one lime

• 1 can of diced tomatoes (15 oz) with the juice

• 2 boneless skinless chicken breasts

• If you're looking for extra spice, you can always throw in 1 tablespoon diced jalapeño

Toppings:

• Avocado (diced)

• Cilantro (chopped)

• sour cream

• Mexican cheese (shredded)

• red onion, (diced)

Directions:

1. In your Crock Pot, spray some Pam inside the pot, and add the onion, beans, garlic  cumin, chili powder, salt & pepper, diced tomatoes, lime juice, and chicken stock. Basically, everything except for the chicken and stir to combine.  
2. Place the chicken breasts on the very top and turn on low for 8 hours or high for 4 hours.  
3. When done, remove chicken, shred with fork and knife and return back to the pot.  Stir to combine everything and taste to see if you need additional seasoning.
4. Serve with sour cream, avocado, cheese, diced red onion, cilantro or your favorite chili toppings.

 

Grilled Chili-Rubbed Flank Steak Tacos

Spring is in the air and The Basil Bee got a new look!

The Basil Bee is back and long overdue on recent posts- not that I've been on vacation or anything, more like just busy with life, work, and everything else in between, but no excuse. In the interim, I've been cooking up a storm and trying new things, just forgot to post and take pictures. I have so much to catch up on with you all, but I'm back and ready to blog!

It's officially the first day of Spring, however, we are waiting for somewhat of a snowstorm coming our way - crazy right? However, after redecorating my house with some 'spring like decor' i felt that I needed to have something festive and colorful last night for dinner. We don't often stay home on Saturday nights and cook dinner, but my hubby was home and I wanted to cook up something new and tasty!

Curtis Stone was on @RachaelRayShow the other day and featured Curtis Stone's recipe for Stone Grilled Chili-rubbed flank steaks tacos and I decided to use that as my base with a few modifications. I picked up some sweet jersey corn in the produce section, made some rice, and I whipped up a quick avocado creme sauce for the tacos too! If you're in and around South Jersey, I picked up all my items at Rastelli Food Market for this recipe-such a great store! It was a bit chilly out last night too, so I decided to use my grill pan on the stove to cook the steaks. Happy taco'ing!


Grilled Chili-Rubbed Flank Steak Tacos Ingredients:
(serves 4)

For the Steaks:

• 1 tablespoon chili powder 
• 2 teaspoons ground cumin 
• 2 teaspoons garlic powder 
• 1 1/2 teaspoons kosher salt 
• 1 teaspoon freshly ground black pepper 
• Two 16-ounce flank steaks 
• 1 1/2 tablespoons extra-virgin olive oil 

Taco Accompaniments

• 1 pack of Confetti Slaw (found in your grocer- made my Eat Smart which includes green cabbage, broccoli, carrots, red cabbage.) If you can't find, just use what Curtis Stone's recipe calls for -1/2 head Napa cabbage, halved lengthwise and shredded crosswise (about 3 cups) 
• 1/2 red onion, chopped 
• 1 large carrot, grated 
• 8 scallions (white and green parts), thinly sliced on a sharp diagonal 
• 1/2 cup lightly packed fresh cilantro sprigs 
• Twelve 6-inch flour tortillas (I used El Paso tortillas) 
• Salsa (store bought or homemade- I used Tostitos Cantina Roasted Garlic). 
• Sweet Jersey corn 
• rice (cook to package directions) 

Creme Sauce:

• half of an avocado, diced 
• 1/2 cup sour cream 
• Salt n Pepper 

Directions:

1. Heat a large pot with salted water and once comes to a boil, throw in the corn and cook until done. Season with Salt n Pepper.
2. To prepare the steaks: In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper to blend. Generously sprinkle 4 teaspoons of the spice mixture all over each steak and coat with some EVOO; reserve any remaining spice mixture for another use.
3. Cover the steaks and refrigerate for at least 2 hours.
4. Prepare your outside grill or grill pan for medium-high heat and grill until they are brown on both sides and cooked to the desired doneness, about 4 minutes per side for medium-rare.
5. Transfer the steaks to a carving board and let rest for 5 minutes covered with foil.
6. Meanwhile, prepare the tacos: In a large bowl, toss the confetti slaw, carrots, red onion, scallions, and cilantro together, set aside.
7. Place diced avocado, sour cream, S & P in a food mixer and mix until smooth and creamy. I actually threw mine in my Nutribullet and came out great and super quick!
8. Heat the tortillas wrapped in foil in the oven at 350 for 7 minutes or you can throw on the grill, turning occasionally, for about 1 minute, or until hot.
9. Transfer to a serving bowl and cover to keep warm.
10. Time to eat! Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with tortillas, cabbage mixture, avocados, limes, and avocado creme sauce.
11. Bring to table, build your tacos, indulge, and enjoy! Pour some wine or favorite cocktail and that's one colorful, tasty Saturday night dinner!

Prosciutto Arugula Pizza with Fontina and Truffle Oil

Three of my favorite things on a Friday night are a pizza stone, cheese, and truffle oil…and a nice glass of red wine (OK so 4 things)! So when I stumbled across this beauty, it just topped my Friday night. I also love that this recipe has just a few quality ingredients. The prosciutto was salty, the Fontina was buttery and nutty, and the wilted peppery arugula melts in your mouth. If you don’t have a pizza stone, go out and buy one pronto. It’s the best gift I received from my wedding registry a few years ago and we use it on a weekly basis. It’s also great for reheating leftovers, gets it nice and crispy, and it’s so easy to clean.

Also, instead of using diced prosciutto and sautéing prior with onions, you could simply add slices of prosciutto on top of the pizza after the cheese melts, there’s variations to this pizza online, so be creative, whatever makes your mouth happy… Happy Friday!

Prosciutto Arugula Pizza with Fontina and Truffle Oil on Whole Wheat Pizza Dough

• 1 ball pizza dough, store-bought or homemade
• 1 tablespoon Extra Virgin olive oil
• 1 cup grated Fontina cheese
• Package of diced prosciutto
• ½ cup of diced yellow onion
• A couple handfuls arugula
• Truffle Oil

Directions:

1. Set the oven to 425 degrees
2. Roll out the pizza dough and prepare it on a pizza stone. 
3. Brush the dough with EVOO and some garlic and Italian seasoning (use any other seasons you like too!)
4. Pre-bake the crust for 10 minutes-this will get it nice and crispy and strong enough to hold all the deliciousness that’s about to take over the dough
5. In a sauté pan on stove, caramelize onions and diced prosciutto in ½ TB of EVOO. Once browned, remove from heat and set aside
6. Remove pizza from oven and top with Fontina cheese, onion, and prosciutto and brush some more garlic/olive oil mixture on the crust. Return to the oven until melted (about 5-7 minutes) and the crust is golden
7. Once out of the oven, and pizza is cooling, toss some arugula on top and drizzle with truffle oil. Cover warm pizza with arugula and let wilt for a few minutes and then enjoy this yummy pizza!

Grilled Pesto Shrimp Skewers with Tomato Avocado Salsa and Brown Rice

As you know, I love Basil, especially in a pesto. This is a two part recipe and easy enough to make on a weeknight either on your grill or a grill pan on your stove top! First make the salsa, it's a little bit of chopping, so get that out of the way first so  you're ready to go...

Tomato Avocado Salsa

• 3 Vine Ripened Tomatoes, diced
• ½ small red onion, diced
• ½ avocado, diced
• Basil, chopped
• Italian Seasoning
• Garlic Seasoning
• Salt and Pepper
• ½ TB EVOO

1. Dice the tomatoes, onion and avocado and place in a medium bowl.
2. Add basil, garlic seasoning, salt and pepper, EVOO. Stir together and set aside in the fride.

Grilled Pesto Shrimp 

• 6-8 oz. Basil Pesto (packaged or homemade) *I used Wegman’s pesto from the Olive Bar
• 1 lb fresh medium shrimp, peeled and deveined
• kosher salt and fresh pepper to taste
• garlic seasoning
• 6 wooden skewers

1. Combine raw shrimp with pesto and seasoning in a bowl, and marinate a few hours in the fridge. Soak wooden skewers in water at least 20 minutes. Once marinated and ready to grill, thread the shrimp onto 6 skewers (about 5 shrimp per skewer) 
2. Heat an indoor grill pan (or outside grill, I don’t have one yet at my casa so indoor for me!) over medium-low heat until hot. Be sure the grates are clean and spray lightly with PAM. 
3. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
4. Serve with tomato avocado salsa and rice on the side, enjoy!

Servings: 7  Serving Size: 1 skewer • WW Points+: 5 pts

Calories: 180 • Fat: 8.4 g • Protein: 25.3 g • Carb: 0.4 g • Fiber: 0.2 g • Sugar: 0 g

Sodium: 292 mg (without salt)

Source: original recipe adapted from Skinnytaste.com 

Tomates A La Provencale

I decided to borrow my sister’s Julia Child’s cookbook and take a look at a few of her side dishes. Some may think her recipes are tough, but they aren't too difficult, it just seems that way because it’s a lot of steps to follow. Be patient, it’s wonderful at the finish line!

Since I’m doing Weight Watchers, I decided to try one of her side dishes that has a vegetable in it. Summers in New Jersey, mean Jersey tomatoes, and they are the best! So when I scanned through her recipes and came across this, my decision was made. I actually used shallots and green onions and added some panko to the bread crumbs for more of a crunch. Her recipe asks you to roast them on third level oven rack at 400 for 15 minutes, but I let them roast in the oven for about 45 minutes at 350* in the middle then moved to the top rack for ten minutes and they were so juicy and browned on top. This is the perfect (and healthy) vegetable dish to accompany your summer dinners! Bon Appetite!

Tomates A La Provencale

• (8) firm, ripe, red tomatoes (about 3 inches in diameter)
• Salt and Pepper
• 1-2 cloves mashed garlic
• 3 TB minced shallots or green onions (I used both)
• 1/8 TSP Thyme
• 1/4 TSP salt
• Big pinch of pepper
• 1/4 cup olive oil
• 1/2 bread crumbs (I used a mixture of regular bread crumbs and panko for a bigger crunch)
• A shallow, oiled roasting pan just large enough to hold the tomatoes easily in one layer

Directions:

1. Preheat oven to 400 degrees
2. Remove the stems, and cut the tomatoes in half cross wise (the equator of the tomato). Gently press out the juice and seeds. Sprinkle the halves lightly with salt and pepper.
3. Blend all the ingredients except bread crumbs and oil together. Correct seasoning if needed. Fill each tomato half with a spoonful or two of the mixture. Sprinkle with a few drops of the olive oil. Arrange the tomatoes in the roasting pan; do not crowd them.*may be prepared ahead to this point*
4. Shortly before you are ready to serve, place them in the upper third of the preheated oven and bake for 15-20 minutes, until the tomatoes are cooked through and the mixture has golden browned on the top. **I cooked these at 350* for about 45 minutes on the middle rack, and placed on upper rack for last 10 minutes and they were great!

Healthy Make ahead Breakfast Sammies TO GO

Have you ever rushed out the door  during the week en route to work and skipped breakfast? And as your driving you pass Wawa and think to stop for their sausage egg and cheese sizzlie because your stomach is grumbling? Or as your ordering your morning Dunkin Donuts coffee your salvating at the pictures of the donuts, muffins, and Big N Toasted Texas toast breakfast sandwich? Been there, done that.

Problem now solved!

Last week, I was on Pinterest and stumbled across Undressed Skeleton's blog where she makes ready to go homemade egg sandwhiches which are A. healthy and B. inexpensive. The only con, is that you need to put some time aside on the weekend to make, bake, and assemble. Well, I attempted it this weekend and it was super simple and super delicious! I watched TV as I assembled these bad boys and there are soooooo good! I used a few different brands and tried a few different cheeses to spice it up a little bit to! And now I have (5) sammies sitting in my freezer as we speak ready for my early morning rush to work! Bring it on Monday!

Total time making/baking/assembling: 30 minutes or a full episode of Diners, Drive Ins, and Dives

Total cost per sammie: $1.70
Makes 6 servings ( 1 sammie per serving)
About 260 calories, 5 g of fat, 31 g Carbs, 5 g fiber, 22 g protein

Ingredients:

• (5) egg whites and (1) whole egg
• (6) Thomas English Muffins (high fiber)
• Turkey Bacon
• 6 slices low fat cheese ( I used sharp cheddar, provolone, and mozzarella)
• tomato, sliced and diced
• salt and pepper
• dried oregano
• dried basil

*get creative and try diced bell peppers, spinach, onions., etc... 

Directions

1. Preheat oven to 350, and line cookie sheet with foil and spray with nonstick spray. Lay out 6 slices of turkey bacon and put in oven on middle rack for 6 minutes
2. scramble the eggs, add tomatoes, oregano/basil, salt and pepper and pour into 6 greased muffin tin cups
3. when the oven dings after 6 minutes, move the bacon one level down and slide muffin tray on to middle rack
4. plug in your panini maker or grill and slice your english muffins
5. slice your cheese and place on bottom english muffin.
6. When the oven dings again, remove the bacon, place on paper towels to soak up extra grease and leave eggs in for 3 more minutes
7. once bacon is cool to handle, cut each slice in half and place two pieces on top of the cheese.
8. after 3 minutes take out the eggs and let cool. Once cool enough to handle, take a spoon and take each egg cup out and put on top half of english muffin. 
9. place the sammies on the panini  grill and press down so egg is the size of the english muffin and let grill for 3-4 minutes or until golden
10. remove from panini maker and cool
11. place on wax paper ( or place in ziplock bags), wrap them up, and assemble with tape or stickers (I had some Trader Joe stickers in my drawers, pick them up while your at the store, they are free too!) which ever you have handy and place in your freezer for the work week ahead.
12. when your ready to eat, place in microwave for 2-3 minutes ( depends on your your microwave), grab some fruit and your ready to start the day with high protein, fruits, and veggies!

     

Shrimp and Sausage Cioppino

My girlfriend, D’yani , gave me Weeknights with Giada cookbook last year for my birthday and it’s my absolute favorite! She has a Shrimp and Sausage Cioppino recipe that I used as a base to start and then I tweaked  and added some things in my first attempt to this beautiful one pot dish. My hubby said it was an absolute treat for him when he walked in the door and knew something special was on the stove, so enjoy!

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, peeled and smashed
• 2 large or 4 small shallots, chopped
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 pound sweet Italian turkey sausage links, casings removed (can use spicy/hot sausage too)
• 2 cups white wine, such as Pinot Grigio (I used Yellowtail Pinot Grigio)
• 1/4 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 bay leaf
• 1 pound large shrimp, peeled and deveined ( I used frozen)
• 1 dozen fresh little neck clams
• 1 14oz can diced tomatoes (I used Hunt’s diced with oregano and garlic)
• 1 cup fresh basil leaves, chopped
• 1 tablespoon chopped fresh thyme leaves

Additional variations:

Crusty sourdough bread

Cup of rice

Directions

1. In a separate medium sauce pan, cook your rice and set aside.
2. In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
3. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes.
4. Turn up the heat and add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
5. Uncover the pan and add the clams, basil, and thyme. Wait for them to pop and then drop your shrimp in. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes.
6. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Drop a ¼ cup of rice into your soup bowls and then ladle the Cioppino on top and serve with crusty bread.

Huge Reese’s Peanut Butter Cookies

I can’t believe Turkey day has come and gone, and now it’s already December 12^th? Where has the time gone? It’s just crazy-nonetheless,  I want to talk about my Thanksgiving cookies that I made and brought to my parents house in Virginia for Thanksgiving which featured me and my hubby’s favorite candy, Reese’s Peanut butter cups!

These were super simple using my handy dandy kitchen aid mixer, the hardest part was keeping my hubby from eating the Reese’s candies that were all unwrapped! I made a variation of sizes with these and were super fun to share and eat with our family. Couple these bad boys with some Paula Deen Ooey Gooey Butter Cookies and everyone will be smacking their sugary lips applauding your baking skills!

Over the Top Reese’s Peanut Butter Cookies

·         3/4 cup unsalted butter, softened

·         1 cup sugar

·         1 cup brown sugar

·         1 cup peanut butter (I used JIF creamy)

·         2 large eggs

·         2 tsp vanilla

·         1 tsp baking soda

·         1/2 tsp salt

·         2  1/2 cups flour

·         1  1/2 cup milk chocolate chips

·         32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla.  Add soda, salt, and flour.  Fold in chocolate chips.
2. Using an ice cream scoop, scoop dough (these are big cookies).  Place 6 scoops of dough on ungreased cookie sheet.  Use your hand and slightly flatten each scoop of dough.  Cook for 12 minutes at 350.**
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Cool on baking sheet 2 minutes before placing on cooling rack.  Makes 18 big cookies.

4.       Variation: you can also use mini or regular M&M pieces or any other chocolate favorite candy of yours in place of the Reese’s pieces.

**if you don’t want big cookies, just use a melon baller and make smaller cookies and then you will have more to nibble on and share. Up to you!

Mason Jar Salsa

If I was deserted on an island and I could have one snack to eat for the rest of my life, it would be chips and salsa (and queso too if I can!). I just really love salsa and have a few restaurant favorites in which I can eat the whole basket of chips and lick that salsa bowl clean- hey I’m just being honest! Some of those favorites are from On The Border, Don Pablo's, Los Amigos and Chili's. I like a smoother consistency more than chunky but you can control that via the food processor to your likings.

This recipe made enough to last about two weeks in the fridge tightly sealed. I also used this salsa to top on chicken and quesadillas and its perfect to have handy when it's game time on Sunday's.. The dishes are limitless to what else you can add this with! So get to the kitchen and start salsa'ing!

What You Need:

5-6 Roma tomatoes, chopped (I actually used the Cento canned ones as my grocer was out of Roma’s)

1 Small onion, chopped

1/2 Cup fresh cilantro, chopped

1 Serrano, seeded and minced

1 Jalapeño chile, seeded and minced

2 Cloves garlic, minced

2 Tbsp. freshly squeezed lime juice

1 tbsp of EVOO

Salt and pepper to taste.

*mason jar

Directions

• Heat pan over medium, and add the EVOO, garlic and onion and stir for 2-3 minutes
• Add the chilies, stir for a 1-2 minutes
• Then add the tomatoes and use a potato masher to crush them a bit
• Season with salt and pepper and let simmer for about 5 minutes
• Turn off the stove and pour mixture into the food processor, add your cilantro and lime juice, and pulse a few times until you get the consistency you like!
• Taste test and add S&P, garlic, cilantro, etc as needed for your taste buds then pour into your mason jar, close and put into your fridge for a bit while you arrange chips in a bowl and salivate waiting for those beautiful ingredients to marry together.

I’d suggest you let it sit for at least an hour, but preferably over night. The longer the better, as the flavors get a chance to dance together over time.

Thin Crust Shrimp Scampi Pizza

If you like thin crust pizza and shrimp scampi, you'll love it even more when using Lavash flatbread to make a pizza! It takes only minutes to prepare and the edges become super crispy. I read this recipe on Pinterest through Care’s Kitchen blog and wasn’t even sure what Lavash was, but thought I’d give it a try since I saw Skinnytaste also using it in a flatbread pizza recipe.

Lavash is a Middle Eastern flatbread, thinner than a pita and not as doughy as Pillsbury pizza dough. You usually find in the deli section of your supermarket or you can find it at Trader Joe's for $2.29 for (6) if you have one nearby! You can use these for sandwich wraps too!

I changed some things from Care’s Kitchen and added some spinach and more garlic. I also used Trader Joe’s packaged pesto but feel free to make your own as well!

I strongly encourage you to use a pizza stone if you have one (I use the Mario Batale Pizza stone from Crate and Barrel-best wedding gift ever, thanks Lindsay Lee!), but be careful when taking that big stone out when it’s hot, I received an oven wound and burnt my thumb by accident, owwwwwwww!

 Ingredients: 

• Lavash Flat Bread
• 4 cloves fresh Garlic, minced
• 2 tbsp Extra Virgin Olive oil
• 1 Package of frozen, peeled, deveined, tails taken off TJ’s medium shrimp (or use fresh of course if you can)
• Salt and Pepper
• 2 tablespoon Flat leaf Italian parsley
• 2 tablespoon chopped spinach
• Prepared Pesto
• 8 oz part skim Ricotta Cheese
• Grated Parmesan Cheese
• Red Pepper flakes (optional)

 To Prepare Pesto/Ricotta Mixture: 

Take Prepared pesto and Ricotta Cheese and mix together in a bowl until well combined and tastes delicious! Set aside.

To Prepare the Shrimp:

1. Take thawed shrimp and marinate in EVOO, crushed garlic, red pepper flakes if you choose, and a touch of salt and pepper for at least 10 minutes.
2. Heat a pan over medium-high heat.
3. Add shrimp with garlic/EVOO to hot pan and flash cook about 3 minutes (the shrimp do not have to be cooked all the way as they will finish cooking in the oven.)
4. Remove from the pan and once cool enough, chop up the shrimp, set aside

 Time to make the pizza:

I know this may seem like it's a lot of instructions, but it's very simple, and after you make it once, you'll know what to do and you can use the Lavash bread with any type of pizza type that you love, ie: margherita, prosciutto, four cheese, pepperoni, etc...

Right out of the oven

1. Place a pizza stone or cookie sheet in the middle of your oven and preheat to 425.
2. Once it's reached temperature, place (1) piece of Lavash Flat Bread onto the stone or sheet and cook for 2 minutes.Keep in mind that when the Lavash is cooked, it has a chewy but delicate cracker consistency, so when spreading your toppings just be sure not to press too hard or it can crack – that being  said - it can handle as many toppings as you choose! 
3. Carefully remove the Lavash Flat Bread from the oven and place on a flat surface. (watch your thumbs people!)
4. Take a garlic clove that's been cut in half and gently rub one side of the bread with the exposed fresh garlic - all over the bread. 
5. Brush entire bread with thin coating of EVOO
6. Spread your pesto ricotta mixture liberally over the top (you will have a lot of this mixture, don’t use it all on one piece of bread, just make more pizzas with it)
7. Place desired amount of prepared shrimp over the top.
8. Sprinkle grated Parmesan cheese over the top.
9. Chop up some fresh flat leaf parsley and spinach leaves and throw onto the pizza.
10. Add some crushed red pepper flakes if you desire a bit of heat.
11. Drizzle Pizza with a bit more olive oil.
12. Place pizza back in the preheated oven and cook an additional 3-4 minutes or until the edges look crispy and browned.
13. Carefully remove pizza from the oven.
14. Add fresh shaved Parmesan as a garnish if desired.
15. Let sit a minute or two, then cut with a pizza cutter and serve! 

These will become a household favorite! 

I made a second one with the remaining shrimp scampi ingredients and made the other half a bruschetta and mozzarella pizza, so good! Get creative!

*If you want each piece of bread to have  crispy edges all around, cut your pieces prior to placing on pizza stone in step 2

Creamy White Chicken and Artichoke Rigatoni bake

This recipe uses a bit of a lighter alredo creamy sauce using cream cheese and milk. I came across the original lasagna recipe from Tasty Tidbits blog and since me and lasagna are still not friends since my pork lasagna roll up trial, I decided to make a casserole dish with this using rigatoni. I made this the night before so it made for a quick dinner to pop in the oven after work last night. Pretty simple and great for leftovers to snack on for next few days...

Ingredients

2 cups shredded cooked chicken breasts

1 can (8 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided

1/2 cup Grated Parmesan Cheese

1 can of diced tomatoes

1 pkg. (8 oz. each) Cream Cheese, softened

1 cup milk (I used 1%)

1 tablespoon. garlic powder

1/4 cup tightly packed fresh basil, chopped, divided

1 lb. Rigatoni pasta

Directions

1. Heat oven to 350°F.
2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
3. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
4. Meanwhile, boil pot of water, cook the pasta, drain, and set aside.
5. Spread half cream cheese mixture onto bottom of 13x9-inch baking dish
6. Mix remaining cream cheese mixture with chicken mixture and pasta,cover with mozzarella; and cover with foil.
7. Bake25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.